Vegan Thai Green Sweet Potato Curry
A Vegan Thai Green Sweet Potato Curry is bursting with creamy sauce, amazing flavor that is perfectly balanced and topped with incredible roasted asparagus This dish is dairy-free, gluten-free, oil-free and just 8 ingredients
A Vegan Thai Green Sweet Potato Curry is bursting with creamy sauce, amazing flavor that is perfectly balanced and topped with incredible roasted asparagus This dish is dairy-free, gluten-free, oil-free and just 8 ingredients
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon fine sea salt
- 1 large bunch (486g) fresh asparagus with about 2 inches cutoff from the ends
- 1 1/2 inch knob (12g) minced fresh ginger
- 4 cups (520g) peeled and chopped sweet potatoes into 1/2
- one 13.6oz can of full-fat coconut milk (i recomm it's creamy and no other compares)
- 4 tablespoons (60g) green curry paste (i used and recommend thai i cannot vouch for the flavor or spiciness of any other brand)
- 1/2 tablespoon (5g) coconut sugar
- 1 tablespoon (15g) fresh lime juice (and extra for the asparag
- optional garnish: roasted cashews and cilantro
- optional: i like to serve this with white rice (l
- Carbohydrate 0.0053090625 g
- Cholesterol 0 mg
- Fat 0.0016190625 g
- Fiber 0.00255000007152557 g
- Protein 0.0011259375 g
- Saturated Fat 0.000305625 g
- Serving Size 1 1 serving (1g)
- Sodium 193.7928125 mg
- Sugar 0.00275906242847443 g
- Trans Fat 0.0002709375 g
- Calories 0 calories
Step-by-step
- If serving with rice, start making that first. Add 1 1/2 cups (300g) jasmine white rice to a medium pot with 2 1/4 cups (540g) water and 1/2 teaspoon fine sea salt. Stir and bring to a boil, once boiling, cover and reduce to low and simmer about 15 minutes until all the water is gone. Remove from the heat and return the lid and cover for just 5 minutes and then remove and fluff with a fork and keep uncovered until ready to serve.
- Preheat the oven to 425°F and line a sheet pan with parchment paper. Set aside.
- While the rice is cooking, chop your sweet potatoes, ginger and gather your ingredients so everything will be ready and warm at the same time.
- Add the washed and trimmed asparagus to the lined pan spread out evenly and squeeze just a bit of lime juice over them. Season with salt and pepper to desired amount. Place in the preheated oven and roast for 8-9 minutes until tender with a fork, but still firm. You can check and taste one for desired doneness and this will vary depending on how thick the asparagus is. You can see how thick mine is in the photo, so 9 minutes was perfect for mine. A nice bite, but still fork tender.
- While the asparagus is roasting, to a large pan, add 1/2 cup (120g) water, ginger and sweet potatoes over medium heat. Bring to a simmer and once simmering, cover with a lid and cook 8 minutes. This will kick start softening the sweet potatoes.
- While the potatoes are cooking, to a separate bowl, mix the coconut milk, curry paste, coconut sugar, red pepper flakes and salt until smooth.
- Once the 8 minutes are up, add the milk mixture and stir well in the pan. Bring it back to a simmer and cook another 5 minutes or so as needed to thicken it just a bit and the potatoes are tender. You are just wanting to slightly thicken it, not cook away all that yummy sauce.
- Stir in the lime juice and heat through just about 30 seconds and remove from the heat. Taste and if needed, add more salt. Mine was perfect.
- Add to bowls with rice and top with the roasted asparagus and fresh cilantro and roasted cashews, if desired. If you want even more heat, add more red pepper flakes.
- I roast my own cashews. To do this, you can simply toast them in a toaster oven for just a couple of minutes (watch closely) or in a pan over the stove over medium heat, turning a bit. They will brown quickly so keep an eye on them! They will quickly go from toasted to burnt.
A Weeknight Escape: My Vegan Thai Green Sweet Potato Curry Adventure
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are often a blur of school pick-ups, homework battles, and the ever-present mountain of laundry. But amidst the chaos, there's one thing that always grounds me: creating something beautiful and nourishing in my kitchen. This past week, it was my Vegan Thai Green Sweet Potato Curry. It’s a recipe I developed out of necessity – a quick, easy, and incredibly satisfying meal that uses minimal ingredients and delivers maximum flavour.
The inspiration struck during a particularly hectic week. I was craving something vibrant, something comforting, but most importantly, something that wouldn’t require hours of preparation. Sweet potatoes were on sale, and I had a can of coconut milk lurking in the pantry. The combination sparked an idea: a creamy, flavorful Thai green curry with a healthy twist. I’d always loved Thai curries, but the traditional recipes often involve a lot of oil and dairy. My goal was to create a healthier version, perfect for a busy weeknight and packed with flavour. The result? A fragrant, vibrant, and surprisingly easy-to-make curry that my whole family devoured in record time.
What truly sets this curry apart is its simplicity. With just a handful of ingredients – sweet potatoes, coconut milk, green curry paste, and a few fresh herbs – you can create a meal that’s as impressive as it is delicious. The creamy coconut milk base provides the perfect canvas for the earthy sweet potatoes and fragrant curry paste. The roasted asparagus adds a touch of elegance and a nice textural contrast to the soft sweet potatoes. The vibrant green colour is a feast for the eyes, making it even more appealing on those nights when inspiration (or energy) is lacking.
The process of making the curry is incredibly straightforward. It's a dish that can easily be adapted to your own taste preferences. Want it spicier? Add more red pepper flakes. Prefer a milder flavour? Simply reduce the amount of curry paste. The beauty of this recipe lies in its versatility. It can be made ahead of time and reheated, making it a perfect meal prep option for busy days. Serving it with fluffy jasmine rice completes the experience, providing a comforting base for the rich and flavorful curry. The combination of the warm spices, the creamy texture, and the slightly sweet potatoes creates a symphony of flavour that’s sure to become a family favourite.
Beyond its deliciousness, this Vegan Thai Green Sweet Potato Curry also embodies my philosophy of mindful eating. It’s a reminder that nourishing and delicious meals don’t have to be complicated. By focusing on fresh, wholesome ingredients and simple cooking techniques, I can create meals that are both satisfying and healthy – a crucial aspect of balancing work, family, and my own well-being. It’s a small act of self-care, a moment of quiet amidst the whirlwind of daily life, a testament to the power of simple food to bring joy and nourishment to our lives.
I urge you to try this recipe. It’s a true taste of Thailand, delivered right to your kitchen, with minimal effort and maximum reward. And who knows, maybe it will become your go-to weeknight escape, too.
