Vegan Thai Green Sweet Potato Curry
Vegan Thai Green Sweet Potato Curry is light, healthful, flavorful and packed with veggies for a satisfying meatless meal!
Servings: 4
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
SUBSTITUTES:
- 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
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