Sweet Potato and Coconut Curry
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 40mins
-
- Serves
- 4
-
- Calories
- 433
A creamy, fragrant curry that's ready in just 20 minutes. This meat-free meal if packed with the flavors of Thailand.
recipe updated 22 Feb 2022
Ingredients
-
- Onion
- 1
-
- Garlic clove
- 2
-
- Ginger
- 1 tablespoon
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- Vegetable stock
- 240 ml
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- Sweet potato
- 3
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- Tomato
- 2
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- Coriander
- as needed
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- Vegetable oil
- 1 tablespoon
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- Thai red curry paste
- 2 tablespoons
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- Coconut milk
- 420 ml
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- Granulated sugar
- 1 teaspoon
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- Fish sauce
- 1 tablespoon
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- Lemongrass stalk
- 2
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- Lime juice
- 2 tablespoons
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- Bean sprout
- 60 g
Tools
-
Stove
-
Large serving bowl
-
Large saucepan
Step preview
- Heat vegetable oil to a clean large saucepan
- Add onion to the large saucepan
- Cook until softened - 5 min, medium heat
- Stir in garlic clove, ginger and Thai red curry paste to the large saucepan
- Cook - 1 min, medium heat
- Add coconut milk, vegetable stock, granulated sugar, fish sauce and lemongrass stalk to the large saucepan
- Boil - medium-high heat
- Add sweet potato to the large saucepan
- Simmer until tender - 10 min, medium-low heat
- Add tomato to the large saucepan
- Cook - 2 min, medium-low heat
- Divide content of large saucepan between 4 large serving bowls
- Drizzle with lime juice
- Garnish with coriander and bean sprout
- Serve with warm rice or naan bread