Vegetarian Coconut Curry with Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, creamy curry with roasted sweet potatoes, vibrant vegetables, and a tropical coconut base. This thai-inspired vegetarian ready in about 50 minutes pairs sweet potatoes, coconut oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.5 (11 ratings) Prep: 20 min Cook: 30 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 lb diced sweet potatoes and cook for 5 minutes, stirring occasionally, until slightly tender.
  2. Step 2: Add 1 diced red bell pepper, 1 diced small onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Cook for 4-5 minutes until vegetables are softened and fragrant.
  3. Step 3: Stir in 2 tbsp red curry paste and cook for 1 minute until aromatic, then pour in 1 can (13.5 oz) coconut milk and 1/2 cup vegetable broth. Bring to a gentle simmer and cook for 10 minutes until sweet potatoes are tender.
  4. Step 4: Add 1 cup broccoli florets, 1 tbsp soy sauce, 1 lime (juiced), 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes until broccoli is bright green and tender-crisp.
  5. Step 5: Remove from heat, stir in 1/4 cup chopped cilantro, and serve over rice.

Frequently asked questions

How long does Vegetarian Coconut Curry with Sweet Potatoes take to make?

Total time is about 50 minutes (20 min prep + 30 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 Vegetarian Coconut Curry with Sweet Potatoes?

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 sweet potatoes from drying out.

Can I substitute ingredients in Vegetarian Coconut Curry with Sweet Potatoes?

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 Vegetarian Coconut Curry with Sweet Potatoes 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 Vegetarian Coconut Curry with Sweet Potatoes vegetarian?

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

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