Tiki-Inspired Coconut and Sweet Potato Curry

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warming and fragrant coconut curry featuring sweet potatoes and island spices that capture the essence of tiki culture. This Asian Fusion-inspired vegan recipe, ready in about 45 minutes, pairs sweet potatoes, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 30 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

2 medium, peeled and diced into 1-inch cubes sweet potatoes
14 oz (1 can) coconut milk
1 medium, finely chopped onion
3, minced garlic cloves
1 tbsp, grated fresh ginger
2 tbsp red curry paste
2 tbsp vegetable oil
1 tbsp lime juice
1 tbsp brown sugar
1/4 cup chopped cilantro
to taste salt
1 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until fragrant and translucent.
Step 2: Stir in 2 tbsp red curry paste and cook for 1 minute to release the spices' aroma.
Step 3: Add 2 medium diced sweet potatoes, 14 oz can of coconut milk, and 1 cup water. Stir to combine and bring to a gentle simmer.
Step 4: Cover and cook for 20 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce thickens.
Step 5: Stir in 1 tbsp lime juice, 1 tbsp brown sugar, and salt to taste. Cook for an additional 2 minutes.
Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving over steamed rice or grains.