Vegan Thai Green Sweet Potato Curry

4.34 from 9 votes
45 minutes
Jump To Recipe

Vegan Thai Green Sweet Potato Curry is light, healthful, flavorful and packed with veggies for a satisfying meatless meal that will rival your favorite Thai restaurant!

Photo of Vegan Thai Green Sweet Potato Curry in white pan garnished with cilantro and lime wedges on pale blue background.

The inspiration behind this recipe:

I heard a news report today that started with “It’s a good time to go vegetarian.”

Because of the current crazy “goings-on,” we’re looking at meat shortages over the next couple of months.  Thankfully, I’ve got plenty of practice as a vegetarian because I used to be one in another life.

Since vegetables have not been in short supply in my area and with having to stay home so much, I’ve gone a little crazy at times buying them.

Vegan Thai Green Sweet Potato Curry is the meal to make to use up those veggies!

How to make Vegan Thai Green Sweet Potato Curry:

  • Gather up the ingredients!  (See the full list in the recipe.)  The vegetables I used are:
    • Sweet potatoes
    • Spinach
    • Green Beans
    • Shallots
  • However, you can use almost any vegetable!  Try:
    • Butternut squash instead of the sweet potatoes
    • Chard instead of spinach
    • Broccoli, asparagus or pea pods instead of green beans
    • Onion instead of shallots
    • Add carrots, peas, cauliflower, etc. or an extra chile for added heat
    • Add tofu!

Photo of fresh ingredients for Vegan Thai Sweet Potato Curry on wood cutting board.

  • Saute the shallots in a little bit of coconut or canola oil to soften them up.
  • Add ginger and garlic and cook that a little more.
  • Add 2 cups vegetable broth or 1 can (which is usually just shy of 2 cups) plus enough water to make 2 cups.
  • Add the sweet potatoes and let those simmer until almost cooked through.
  • Add the green beans and let those simmer until the potatoes are tender and the beans are just tender.

Photo of Vegan Thai Green Sweet Potato Curry on pale blue background garnished with cilantro and lime wedges.

  • Add the spinach, green curry paste, coconut milk, lime juice, cilantro and salt or vegan “fish” sauce!

Close-up photo of Vegan Thai Green Sweet Potato Curry in white pan.

That’s it!  A satisfying meatless meal that’s also super versatile!

Now, you can always make your own green curry paste but you may need to head to an international market for all the ingredients.  I no longer make my own green curry paste after discovering Maesri.  (Affiliate link below.)

Close-up photo of Vegan Thai Green Sweet Potato Curry in white bowl with rice and fork.

Serve with white or brown jasmine rice.  Garnish with cilantro sprigs and lime wedges.  Delish!

Photo of a bowl of Vegan Thai Green Sweet Potato Curry with rice on white fabric.

For more great vegan curries, try my:

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Vegan Thai Green Sweet Potato Curry - Overhead hero shot of curry in white cooking vessel garnished with cilantro and lime wedges on pale blue background

Vegan Thai Green Sweet Potato Curry

4.34 from 9 votes

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By: Carol | From A Chef's Kitchen
Vegan Thai Green Sweet Potato Curry is light, healthful, flavorful and packed with veggies for a satisfying meatless meal!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Vegetarian / Vegan Entrees
Cuisine Thai
Servings 4
Calories 355 kcal

Ingredients
  

  • 2 tablespoons canola or coconut oil
  • 6 medium shallots - peeled and quartered vertically
  • 1 tablespoon minced ginger
  • 4 cloves garlic - minced
  • 2 cups vegetable broth - or 1 can with enough water added to make 2 cups
  • 3 medium sweet potatoes - peeled and cut into 1/2-inch cubes (approximately 4 cups)
  • 1 handful green beans - trimmed and halved widthwise (approximately 1 cup)
  • 1 container (5-ounce) baby spinach
  • 1 can (14-ounce) coconut milk - regular or light
  • 1 can (4-ounce) green curry paste - preferably Maesri brand
  • 1/2 cup chopped fresh cilantro
  • Lime juice - to taste
  • Salt or vegan "fish" sauce
  • Jasmine rice - for serving

Instructions
 

  • Heat the oil in a large skillet over medium-high heat.
  • Add the shallots, reduce heat to medium and cook until shallots soften, approximately 4-5 minutes.
  • Add the ginger and garlic and cook briefly, 30 seconds or until fragrant.
  • Add the vegetable broth and the sweet potatoes. Bring to a boil then reduce heat to medium. Cook until the potatoes are half-cooked, approximately 6-8 minutes.
  • Add the green beans and continue cooking another 3-4 minutes or until the potatoes can be easily pierced with a small knife.
  • Add the spinach and cook 1-2 minutes or until wilted.
  • Turn off the heat and add the coconut milk and green curry paste. Gently bring back up to a simmer to heat through.
  • Add the cilantro, lime juice, salt or vegan "fish" sauce to taste.
  • Serve with jasmine rice.

Nutrition

Serving: 1 | Calories: 355kcal | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 571mg | Potassium: 781mg | Fiber: 7g | Sugar: 12g | Vitamin A: 24669IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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Recipe Rating




4 Comments

  1. 5 stars
    Thank you for this recipe. Absolutely delicious. I modified it for only 1 serving and eyeballed it. It turned out great! Recipes like this are so hard to mess up and so so so flavorful. Added some sriracha. Loved it.

  2. What a fabulous Thai Curry recipe! Love that it has sweet potatoes in it. The Thai green paste is great but I like to add some extra chillies as I like mine hot!

    1. Thanks so much, Kay! I like mine pretty hot, too, but learned as a personal chef that some folks can’t handle a lot of heat. You can always increase the heat level with extra chiles, but it’s pretty tough to bring it back down! Thanks again!