Golden Coconut Sweet Potato Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired asian (vegetarian, gluten-free) ready in about 40 minutes pairs medium (about 1 lb) sweet potatoes, (13.5 oz) coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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.

★ 3.9 (14 ratings) Prep: 15 min Cook: 25 min Serves 4 Asian cuisine 490 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Golden Coconut Sweet Potato Curry take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Golden Coconut Sweet Potato Curry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in Golden Coconut Sweet Potato Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Golden Coconut Sweet Potato Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Golden Coconut Sweet Potato Curry vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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