Golden Coconut Sweet Potato Curry

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, plant-powered curry with tender sweet potatoes, creamy coconut milk, and aromatic spices—perfect for a nourishing dinner that tastes like sunshine. This Asian recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs sweet potatoes, coconut milk, and red curry paste for a weeknight-friendly dinner. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb) sweet potatoes
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 2 cloves minced garlic
• 1 tbsp grated ginger
• 1 tbsp low-sodium soy sauce
• 1 tsp maple syrup
• 2 cups baby spinach
• 1/2 medium sliced red bell pepper
• 2 cups cooked rice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Heat 1 tsp oil in a large pot over medium-high heat, then add sweet potatoes and cook for 5 minutes until slightly softened.
2. Step 2: Add 2 tbsp red curry paste, 2 minced garlic cloves, and 1 tbsp grated ginger to the pot. Sauté for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Pour in 1 can (13.5 oz) coconut milk, 1 tbsp low-sodium soy sauce, and 1 tsp maple syrup. Bring to a gentle simmer, then cover and cook for 15 minutes until sweet potatoes are fork-tender.
4. Step 4: Stir in 1/2 sliced red bell pepper and 2 cups baby spinach. Cook uncovered for 3 minutes until spinach wilts. Serve over 2 cups cooked rice.