Hold on to your seats guys, this isn’t your momma’s Thai Coconut curry recipe! I have a little (big) suprise in store for you. You know how most of the time curries are served on a bed of rice, but not this one, I am serving this curry over a sweet potatoes!! Ohhhh….I know, right?! That’s some pretty world shifting huh?! 😉
First off, I want to thank Taylor from FoodFaithFitness and her vegan coconut curry recipe for introducing me to this delicious taste combo.
I also want you to know that this is not a low-calorie meal, but it is full of veggies and good fats and totally bursting with flavor! So no need to feel guilty my friends!
Hope you love it as much as we do!
First thing we need to do is peel and dice up 3-4 sweet potatoes and roast them in the oven for about 30min. And while they are doin’ their thing in the oven, get to work on the vegetable curry.
I start out with some fresh diced yellow squash, red bell pepper and onions, then I add some frozen broccoli, cauliflower, and carrots. I saute these in some olive oil until soft.
While the vegetables are sauteing I add my spices, fresh ginger (can use dried too), curry powder and a dash of salt and pepper.
Then I add some minced garlic and a bit of sriracha sauce for a kick.
When the veggies are tender, I make the sauce. I added some chicken broth (if you are going vegan or vegetarian add vegetable broth) and…
A can of coconut milk. I used the full fat kind because, it taste sooooooo much better and coconut fat is really good for you.
Then I let it simmer for a bit to thicken and to heighten all the flavors.
Just before serving I sprinkle a but of finely chopped cilantro on top.
Remove the roasted potatoes out of the oven .
I served the curry over the diced potatoes. The sweet of the potatoes and the curry together is CRAAAZY good!
Oh and don’t be alarmed if you feel the need to lick your plate, I do it all the time! It’s what the cool kids do!
I even make this dish for friends who came over for dinner and it was a hit! See, look how happy they all are!
- 1Tbsp Olive Oil
- 2-3cups total frozen broccoli, carrots, and cauliflower (honestly I eye-balled it)
- 1 cup diced onion
- 1 yellow squash diced
- 1 red bell pepper diced
- 2-3 cloves of garlic, minced
- 1-2tsp of siracha sauce
- 3-4 peeled and diced sweet potatoes
- 1Tbsp yellow curry powder
- ~1-2tsp fresh grated ginger (eye-balled)
- ½cup chicken or vegetable broth
- 1 can full-fat coconut milk (can do the lighter version if you want)
- 2Tbsp cilantro, freshly chopped
- Place sweet potatoes on a lined baking sheet and roast in oven at 400degrees for ~30min
- In a large skillet or dutch oven add onions, frozen veggies, fresh veggies and start sauteing.
- Then add the ginger and curry powder, mix well to combine
- When tender add the garlic and sriracha sauce
- Add in the broth and coconut milk
- Cook for another 5-10min until thickened
- Turn off the heat and add the chopped cilantro, mix well.
- Remove the potatoes from the oven.
- I served the curry over the poatoes, the combination of flavors it CRAZY good!
- Enjoy!
