Vegan Thai Green Sweet Potato Curry
Updated Mar 17, 2022, Published May 13, 2020
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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!
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!
- 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.
- Add the spinach, green curry paste, coconut milk, lime juice, cilantro and salt or vegan “fish” sauce!
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.)
Serve with white or brown jasmine rice. Garnish with cilantro sprigs and lime wedges. Delish!
For more great vegan curries, try my:
- Curried Roast Vegetables
- Vegan Indian Cauliflower and Chickpea Curry
- Vegan Thai Red Curry
- Indian Root Vegetable Curry
- Cauliflower, Red Lentil and Potato Curry
- Thai Red Curry with Vegetables and Sweet Potato Noodles
Vegan Thai Green Sweet Potato Curry
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.
Notes
- Can also be made with regular potatoes or butternut squash instead of sweet potatoes.
- Use broccoli or snap peas in place of green beans.
- You can save time by buying the vegetables already prepped or by visiting the store’s salad bar. However, you’ll be paying extra for the convenience.
- Reheat leftovers on the stovetop or in the microwave.
- Anything can be frozen, but you have to consider the frozen-then-thawed result. After thawing, the vegetables will be more watery, which waters down the curry’s flavor. If freezing is your objective, add more curry paste to start or have some on hand to add after thawing.
- Thaw in the refrigerator or microwave, then reheat on the stovetop or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
Thanks so much, Ella! Happy you enjoyed! Appreciate your taking the time to come back and comment.
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!
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!