Sweet Potato Thai Red Curry

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Sweet Potato Thai Red Curry is a creamy, mildly spicy vegan curry. It is easy, full of flavour and ready in just 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 514kcal

2 sweet potatoes peeled and cut into 2–3 cm cubes (500g)
2 carrots peeled and chopped (250g)
2 tablespoon oil divided
2 cloves garlic minced
1 tablespoon grated fresh ginger or 1 teaspoon paste
3 tablespoon Thai red curry paste adjust to taste
400 ml can coconut milk 14 ounce
400 g can butter beans 14 ounce, drained and rinsed (or chickpeas, white beans etc)
1 red bell pepper sliced
2 teaspoon soy sauce or tamari
1 teaspoon brown sugar
Juice of ½ lime

Preheat the oven to 200°C/400°F.
Peel the sweet potatoes and cut them into 3cm cubes. Peel and chop the carrots into thick rounds. Toss the vegetables with half of the oil, along with the salt and pepper in a bowl.
Spread the vegetables evenly onto a baking sheet.
Roast for 25–30 minutes, turning halfway, until golden and slightly crisp
Meanwhile, heat the remaining oil in a large pan, then add the garlic and ginger and cook for a minute. Stir in the Thai red curry paste and cook for a further minute.
Pour the coconut milk into the pan, along with the soy sauce and sugar. Cook, stirring, and bring it to a gentle simmer for 8-10 minutes.
Add the roasted sweet potatoes, drained butter beans and red peppers and heat through for 2 minutes. Add the lime juice.
Serve with rice and fresh coriander or parsley.

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