Thai Sweet Potato Curry

Thai Sweet Potato Curry

Enjoy our vegan recipe Thai Sweet Potato Curry by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2664 kJ (636 kcal)
Protein12 g
Fat24 g
Carbohydrates88 g
Fiber8 g


cutting board, pot, chef's knife, spatula, non-stick frying pan, bowl

Recipe instructions:


Peel and finely chop the ginger and onion and put into a bowl.

  • ½ in Ginger (~ 0.2 oz)
    ½ in Ginger (~ 0.2 oz)
  • 1 Onion, red (~ 3 oz)
    1 Onion, red (~ 3 oz)

Cut the sweet potato into approx. ¾ in cubes and put them in a second bowl.

  • 4.4 oz Sweet potatoes (w/o skin)
    4.4 oz Sweet potatoes (w/o skin)

Prepare the rice according to the package instructions.

  • 1⁄3 cup Basmati rice
    1⁄3 cup Basmati rice

Heat the canola oil in a non-stick frying pan over medium heat. Add the onions and ginger into the pan and fry until the onions turn translucent.

  • 1 tsp Canola oil
    1 tsp Canola oil

Stir in the curry paste and lime juice.

  • ½ tsp Curry paste, red
    ½ tsp Curry paste, red
  • ½ Lime, organic (~ 0.7 oz)
    ½ Lime, organic (~ 0.7 oz)

Add the vegetable broth, coconut milk, fish sauce and sweet potato to the pan and let simmer for approx. 10-15 minutes until the sweet potato is cooked.

  • 2⁄3 cup Vegetable broth
    2⁄3 cup Vegetable broth
  • 1⁄3 cup Coconut milk
    1⁄3 cup Coconut milk
  • 2 tsp Soy sauce, light
    2 tsp Soy sauce, light

Season with salt and pepper.

  • Salt
  • Black pepper
    Black pepper

Coarsely chop the cilantro. Serve the rice with curry and top with the cilantro.

  • 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
    2 twigs of Cilantro, fresh or frozen (~ 1 tsp)

Enjoy your meal!