Creamy Thai Sweet Potato Turmeric Curry
A delicious vegan creamy Thai curry with rich flavors from red Thai curry paste, coconut milk, turmeric, tamarind made with sweet potatoes and vegetables like zucchini, green beans and eggplant! This recipe is made using whole food ingredients and is also gluten free and refined sugar free!
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!