5-Ingredient Sweet Potato Curry
Ever found yourself staring at the pantry, wondering how to whip up something fast, delicious, and hassle-free? Enter this sweet potato curry - the answer to all your dinner dilemmas. With just five simple ingredients, it’s proof that you don’t need a long list of groceries to create something truly magical.
Picture tender chunks of sweet potato simmered in a creamy, peanut-buttery coconut sauce, perfectly spiced with Thai red curry paste. Hearty, satisfying, and ridiculously easy to make, this dish is ideal for meal prep - you’ll love it today, tomorrow, and maybe even the next day.
What makes this curry even better is how quick and versatile it is. Ready in just 30 minutes, it’s perfect for busy weeknights when you want something comforting without the fuss. You can keep it simple with the base recipe or customise it by adding veggies like spinach or bell peppers to make it even heartier. Plus, it tastes even better the next day as the flavours have time to deepen, making it an excellent option for make-ahead meals.
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About this recipe..
Ingredients
- 1 large sweet potato (about 600g), with skin, chopped into cubes
- 1 medium onion, finely chopped
- 2 tbsp Thai red curry paste (check for vegan options if needed)
- 2 tbsp peanut butter (crunchy or smooth, your choice)
- 1 can (400ml) of good-quality coconut milk
- Fresh coriander or leafy greens for garnish
Optional:
- Any leafy greens of your choice, I used some kale leaves but spinach is also great
Pair it with
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Instructions
- Heat a drizzle of oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until soft and translucent. This builds the foundation of flavour for your curry.
- Stir in the Thai red curry paste and let it cook for about a minute to release its bold aromas. This step ensures the paste fully infuses into the dish.
- Add the cubed sweet potato and stir to coat them in the curry paste. This helps the sweet potatoes absorb all that delicious flavour.
- Pour in the coconut milk and stir in the peanut butter. The peanut butter will add a lovely richness while balancing the spice of the curry paste. Bring the mixture to a gentle simmer.
- Cover the pan and let the curry simmer on low to medium heat for about 20 minutes, or until the sweet potato is fork-tender. Stir occasionally to prevent sticking.
- Taste the curry and adjust the seasoning if needed. Add a pinch of salt if required, or a splash of water if you prefer a thinner consistency.
- Serve the curry hot, garnished with fresh coriander or your preferred leafy greens. Pair it with steamed rice, naan, or enjoy it as-is for a lighter option.
FAQs
1. Can I make this curry spicier?
Absolutely! Add some fresh chopped chilli or a dash of chilli flakes for an extra kick.
2. Can I substitute the sweet potato?
Yes, you can use pumpkin, butternut squash, or even regular potatoes if sweet potatoes aren’t available.
3. Is this curry freezer-friendly?
Yes! Store leftovers in an airtight container and freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed.
4. What can I serve with this curry?
It’s great with steamed jasmine rice, quinoa, naan bread, or even on its own.
5. Can I add protein?
Sure! Tofu, chickpeas, or even lentils would be fantastic additions to make this curry heartier.
Video demonstration
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