I meal prep this creamy Thai sweet potato turmeric curry at least once a month! It a wonderful healthy and hearty vegan dish that is especially great for meal prep!
It’s very easy to make and only takes about 3o minutes of cooking time.
Inspired by a dish I had in Thailand, using sweet potatoes and coconut milk to make an incredibly creamy curry sauce.
An Anti-Inflammatory Recipe
Sweet potatoes are not only delicious but have so many health benefits! They are high on the list when it comes to anti-inflammatory and anti-cancer foods and are particularly great for balancing hormones.
I always recommend this recipe for anyone dealing with hormonal issues like acne or reproductive conditions like PCOS and endometriosis. I personally make this the week before my menstrual cycle (one of the best times to eat sweet potatoes) and make enough to have through my cycle or when I know I need food prepped for the week!
I add freshly minced garlic and ginger at the base of this recipe. It adds flavor to the whole dish and are a winning combo when it comes to immune boosting.
This curry is perfect for Fall and Winter. It’s warming and comforting. Eating warming seasonal foods like this is a great way to transition the body with the seasons.
The turmeric in this dish is a wonderful addition to the flavors and is also very anti-inflammatory. Whether you’re looking to lower inflammation levels in the body or work on balancing hormones, including this dish into your routine is something I recommend for everyone!
Plus, it is absolutely delicious! One of my favorite comfort foods. Every time I make this for friends and family they always ask for it again! 🙂
Making a Healthy Curry:
There’s a few items that I have adapted from more traditional curry recipes to make this a healthy vegan, gluten free, soy free and refined sugar free dish!
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red Thai curry paste (my favorite product, it’s got all clean ingredients and is delicious!)
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coconut sugar (swap this for unrefined regular sugar and the flavor is so much better)
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coconut aminos (a soy and gluten free alternative to soy sauce, sub gluten free low sodium tamari sauce)
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tamarind paste (this is optional but highly recommend! tamarind paste is slightly sweet and has notes of lime citrus and is a wonderful ingredient in Thai cuisine)
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full fat unsweetened coconut milk (the coconut milk makes the curry sauce really luxurious with a slightly sweet flavor, proving you don’t need any dairy. Canned coconut milk or the Aroy-D coconut milk is are superior and essential to a great curry dish)
How to Make a Vegan Curry:
The wonderful thing about this creamy Thai sweet potato curry recipe is it truly is so easy to make and you can totally customize the ingredients you add to the curry sauce.
The base of this recipe is the Creamy Red Thai Curry Turmeric Sauce!
You start by sautéing the garlic and ginger in a little coconut or avocado oil for just 30-60 seconds to just to help open up the aromatics. Then you add all the remaining ingredients.
The base of the curry sauce is full fat coconut milk (which makes this extra creamy) and the red Thai curry paste then adding the additional ingredients and you have what I feel a restaurant quality Thai curry sauce!
Aside from the roasted eggplant (which you can substitute for extra veggies, tofu, pumfu etcetera) this entire dish just uses one pot!
I personally love any recipe that involved putting everything in one pot because it’s hard to mess up and doesn’t involve a ton of stirring or sautéing. You can use precut veggies or cut your own and after the prep this dish only takes 30 minutes to make!
How to serve this curry:
You can absolutely serve and enjoy this dish on it’s own or pair it with rice or quinoa. I love to serve this with wild rice or jasmine rice. Just cook according to package instructions with water and/or veggie broth.
I have even added the sauce to pasta and it was incredibly tasty!
If you like this recipe check out my Rainbow Soba Noodles! Another 30 minute healthy recipe that is also great for meal prep!
Creamy Thai Sweet Potato Turmeric Curry
Ingredients
Creamy Red Thai Curry Turmeric Sauce
- 3 tsp coconut oil or avocado oil
- 1-2 garlic cloves, minced
- 1 inch piece of fresh ginger, peeled and minced
- 1/2-1 dried thai chili (link above for the ones I use) sub 1/4 tsp chili flakes
- 2 15 oz cans full fat coconut milk or 3 1/2 8.5 oz cartons of Aroy-D coconut milk
- 3 tbsp red Thai curry paste
- 1 tbsp coconut aminos sub tamari or soy sauce (if don't soy or gluten free) and omit added salt
- 2 tsp coconut sugar add an extra tsp if you like a sweeter curry
- 1 tsp tamarind paste (link above for brand I use) sub juice of 1 lime
- 1/2 tsp turmeric powder
- 1/2 tsp sea salt
- 1 handful basil or thai basil, torn optional
- 1 lime, juiced extra for topping
Vegetables
- 1 cup red bell pepper, thinly sliced into 1 inch long pieces sub orange, yellow or a combination
- 2 sweet potatoes, peeled and diced into 1 inch pieces about 3 1/2 cups
- 2 cups green beans, trimmed and cut in half
- 2-3 cups zucchini, sliced and halved
- 2 cups broccoli florets
Roasted Eggplant (optional but recommended)
- 1 eggplant
- 1 tbsp sea salt
- 1 tbs avocado oil
Instructions
Roasted Eggplant: (optional)
- Preheat oven to 425F.
- Slice eggplant into 1 inch pieces and place on a baking sheet or large plate. Top evenly with about 1 tbs of salt. Allow the eggplant to sit for 15 minutes to sweat. You will begin to see liquid sitting on the top of the eggplant (this allows it to be creamy texture when cooked).
- Rinse off the excess salt and liquid from the eggplant and pat dry. Chop into 1 inch pieces. Coat with 1 tbsp of avocado oil. Place onto a baking sheet lined with parchment paper and bake for about 25-30 minutes, flipping/tossing halfway through.
Creamy Red Thai Turmeric Curry Sauce:
- Into a large pot, add coconut oil and heat on medium heart. Add ginger and garlic and sauté for 30-60 seconds.
- Add sweet potatoes and saute for about 2-3 minutes then add all remaining "Creamy Red Thai Curry Sauce" ingredients, as well as the bell peppers, zucchini and green beans. Bring to a low simmer and cover with lid for 15 minutes.
- Then add broccoli and/or eggplant if adding and cover for additional 10-15 minutes.
How to Serve the Curry:
- Serve by itself or with rice or quinoa.
- Top with fresh cilantro or basil, roasted cashews, lime wedges and cayenne (if you want extra spice) and enjoy!
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