clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of sweet potato curry on rice topped with cilantro and mint

Sweet Potato Curry

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Thai
  • Diet: Vegetarian


Sweet Potato Curry is easy to make and packed with Thai curry flavour!


Units Scale
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1-inch cube of ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp Thai curry paste
  • 1 tbsp peanut butter
  • 1/2 tsp chilli flakes (optional if you like it spicy)
  • 2 large sweet potatoes (approx. 3 cups, cubed)
  • 1 cup full-fat coconut milk
  • 1/2 cup vegetable broth
  • 12 tbsp soy sauce (use tamari for gluten-free)
  • 1 tbsp coconut sugar (can sub brown sugar)
  • 1 tbsp lime juice
  • 2 cups spinach
  • crushed peanuts and cilantro to top


  1. Heat the olive oil in a pot on medium heat, then add the onion, ginger and garlic and sauteé for 2 minutes. 
  2. Add the curry paste, peanut butter and chilli flakes and mix together. 
  3. Add the sweet potatoes, coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice and bring to a slight boil on medium-high heat, mixing occasionally. 
  4. Then lower the heat to low and cover and let simmer for 20 minutes or until the potatoes are tender. 
  5. Remove from heat and mix in the spinach. 
  6. Serve on its own or over rice. Top with crushed peanuts and cilantro. 


Store leftovers in the fridge for 7 days or in the freezer for 3 months. 

If making this recipe vegan or vegetarian, make sure to use a brand of curry paste that doesn’t contain shrimp paste. 

Add more protein to this curry by adding one cup of chickpeas. 


  • Serving Size: 1/4 of the recipe
  • Calories: 250
  • Sugar: 7g
  • Sodium: 400mg
  • Fat: 10.7g
  • Saturated Fat: 5.6g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 5g

Keywords: curry with sweet potato, Thai sweet potato curry, sweet potato curry