Vegan Thai Green Sweet Potato Curry

Vegan Thai Green Sweet Potato Curry

A Vegan Thai Green Sweet Potato Curry is bursting with creamy sauce, amazing flavor that is perfectly balanced and topped with incredible roasted asparagus! This dish is dairy-free, gluten-free, oil-free and just 8 ingredients!

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Oh boy, do I ever have a delicious flavor-packed recipe for you all today. This Vegan Thai Green Sweet Potato Curry is bound to become in regular rotation at your house real soon. This recipe is actually inspired by a red curry that is in my upcoming cookbook (that is to die for!) but in this recipe, it is based on green curry paste and made a bit different and also with different veggies. Green curry paste tastes pretty different from red curry. For one, it is not nearly as spicy as red curry, so adding red pepper flakes was a must here.

And I'm here to tell you this is no bland curry. I'm not afraid of flavor and I cannot stand a bland curry and I've seen too many curries that use just 1 or 2 tablespoons of curry paste and all it does it taste like milk to me that way! I added 4 tablespoons and it is perfect. A great punch of flavor, perfectly spiced (not too spicy) thanks to some red pepper flakes, fresh ginger and and some lovely textures going on.

The roasted cashews on top are optional, but puh-lease add them, omg, they add a lovely to-die-for crunch and creamy bite to this amazing curry.

For this green curry, my love of sweet potatoes is the focus (aka: obsession).

And the veggie that I cannot eat enough of this summer-asparagus. I am telling you I have been eating asparagus weekly and absolutely love it!

But, not sauteed or steamed, nope, it's gotta be roasted. The flavor and texture is INCREDIBLE when roasted. Tender, juicy but still has a nice bite to it. So, adding roasted asparagus on top of this Vegan Thai Green Curry is where your favorite dinner is at.

So, for this really easy green curry, you will need:

  • asparagus
  • sweet potatoes
  • green curry paste (I used and recommend Thai Kitchen brand)
  • full-fat coconut milk
  • fresh ginger
  • coconut sugar
  • limes
  • red pepper flakes

I hope you all love this recipe and devour it as much as I did! Be sure to leave your feedback below after you make it and please make the recipe as listed, you won't regret it!

Yields 3 servings

Vegan Thai Green Sweet Potato Curry

A Vegan Thai Green Sweet Potato Curry is bursting with creamy sauce, amazing flavor that is perfectly balanced and topped with incredible roasted asparagus! This dish is dairy-free, gluten-free, oil-free and just 8 ingredients!

25 minPrep Time

25 minCook Time

50 minTotal Time

Recipe Image
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4.8 based on 6 review(s)

Ingredients

  • 1 large bunch (486g) fresh asparagus, with about 2 inches cutoff from the ends
  • 1 1/2 inch knob (12g) minced fresh ginger
  • 4 cups (520g) peeled and chopped sweet potatoes into 1/2 inch pieces
  • One 13.6oz can of full-fat coconut milk (I recommend the Thai kitchen brand, it's creamy and no other compares)
  • 4 tablespoons (60g) green curry paste (I used and recommend Thai Kitchen brand, I cannot vouch for the flavor or spiciness of any other brand)
  • 1/2 tablespoon (5g) coconut sugar
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon (15g) fresh lime juice (and extra for the asparagus)
  • optional garnish: roasted cashews and cilantro
  • optional: I like to serve this with white rice (listed below how to make) or it's delicious on it's own as well like a soup.

Instructions

  1. If serving with rice, start making that first. Add 1 1/2 cups (300g) jasmine white rice to a medium pot with 2 1/4 cups (540g) water and 1/2 teaspoon fine sea salt. Stir and bring to a boil, once boiling, cover and reduce to low and simmer about 15 minutes until all the water is gone. Remove from the heat and return the lid and cover for just 5 minutes and then remove and fluff with a fork and keep uncovered until ready to serve.
  2. Preheat the oven to 425°F and line a sheet pan with parchment paper. Set aside.
  3. While the rice is cooking, chop your sweet potatoes, ginger and gather your ingredients so everything will be ready and warm at the same time.
  4. Add the washed and trimmed asparagus to the lined pan spread out evenly and squeeze just a bit of lime juice over them. Season with salt and pepper to desired amount. Place in the preheated oven and roast for 8-9 minutes until tender with a fork, but still firm. You can check and taste one for desired doneness and this will vary depending on how thick the asparagus is. You can see how thick mine is in the photo, so 9 minutes was perfect for mine. A nice bite, but still fork tender.
  5. While the asparagus is roasting, to a large pan, add 1/2 cup (120g) water, ginger and sweet potatoes over medium heat. Bring to a simmer and once simmering, cover with a lid and cook 8 minutes. This will kick start softening the sweet potatoes.
  6. While the potatoes are cooking, to a separate bowl, mix the coconut milk, curry paste, coconut sugar, red pepper flakes and salt until smooth. Once the 8 minutes are up, add the milk mixture and stir well in the pan. Bring it back to a simmer and cook another 5 minutes or so as needed to thicken it just a bit and the potatoes are tender. You are just wanting to slightly thicken it, not cook away all that yummy sauce.
  7. Stir in the lime juice and heat through just about 30 seconds and remove from the heat. Taste and if needed, add more salt. Mine was perfect.
  8. Add to bowls with rice and top with the roasted asparagus and fresh cilantro and roasted cashews, if desired. If you want even more heat, add more red pepper flakes.
  9. I roast my own cashews. To do this, you can simply toast them in a toaster oven for just a couple of minutes (watch closely) or in a pan over the stove over medium heat, turning a bit. They will brown quickly so keep an eye on them! They will quickly go from toasted to burnt.
7.8.1.2
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22 Comments

  1. For such a quick meal this has a fabulous punch...Ryan said it's like walking in an Indian Candy Land..sweet (like awesome)! Hubby said OMG that is so good!! I love love That ginger undertone, wow!!!
    • brandi.doming@yahoo.com
      Yippee! Thank you for making it so quickly and this amazing review! I'm so happy you all loved it so much! Your pic on FB looked beautiful and I love that your husband ate 3 bowls, haha!
  2. When you said "not nearly as spicy as red curry" I'm like THIS IS MY CURRY. Well minus the part where you said to add red pepper flakes to make up for it haha😂 And then the roasted asparagus on top and I'm sold! Asparagus is one veggie you really gotta cook right, and roasting brings out the best of any veggie. When those top bits get a little crispy...mmmm😋 I can totally understand why the cashews should not be optional, that crunchy contrast sounds perfect. And of course you always bring the hearty meal-in-a-bowl goodness with lots of sweet potatoes too. This looks delicoius Brandi, and I just get more excited about your book every time you mention it--can't wait🤗
    • brandi.doming@yahoo.com
      Hahaha, I know you aren't a big spicy fan, lol! So funny. Yes, roasted asparagus is basically like dessert to me, so dang good and I can eat an obscene amount too and never get sick of it! Aww, thanks friend!
  3. Easy, filling and delicious! I made this for my husband and it was a hit. Thank you for your inspirational content! Tigermuse Laura
    • brandi.doming@yahoo.com
      Thank you so much Laura, I'm so glad you loved it!!
  4. Roasted asparagus, sweet potatoes, curry, AND roasted cashews....SOLD!! 😍😍😍 This looks incredible and sounds so full of flavor! Curry is one of my all time favorites. I love that you used fresh ginger and lime juice AND that you had a heavy hand for the curry paste - YUM!! I’ve never tried the green curry paste before! For some reason I always gravitate towards the red so this is the perfect excuse. Adding it to our menu for next week!! Can’t wait!! XO
    • brandi.doming@yahoo.com
      Thank you so much my friend! It's such a good and filling and flavorful dish!! It definitely tastes different than red paste, more tangy and a lot less spicy, but so delicious!
  5. The sauce for this meal is fabulous. Prepped it for a meal later on in the week. I’ll post a pic when I put it all together. I wanted to eat just the potatoes in the sauce! 😂😂😂
    • brandi.doming@yahoo.com
      SO happy you loved it Kristin, thank you!
    • brandi.doming@yahoo.com
      Oh, and if you get a chance to leave the star rating, that would be awesome, thank you Kristin!
  6. This dish was super easy to make! It was the perfect amount of spice and sweet potato goodness!
    • brandi.doming@yahoo.com
      I'm so very happy to hear that Carrie, thank you so much for the amazing review!
  7. I made this (minus the ginger) and I loved how easy it was to make and how good it was! My boyfriend loved it as well, thanks so much for sharing!!
    • brandi.doming@yahoo.com
      Awesome Brenda, so happy to hear that!!
  8. This is fantastic! Don't skip the cashews and take the time to roast the asparagus.
    • brandi.doming@yahoo.com
      Thank you so much Nancy! And I agree!!
  9. Oh my goodness, this could possibly be my favorite recipe yet! My non-vegan husband might be persuade with each recipe I've tried. This was a big hit! Thank you so much. Even my boys are trying new things. This is definitely a keeper.
    • brandi.doming@yahoo.com
      Yay, so very happy to hear that! Thank you so much for the review!
  10. I didn't have asparagus but used fresh green beans and mushrooms...YUM-O!
  11. This Curry is wonderful. I had very thin asparagus so I opted to do a quick blanch instead of roasting it. This will definitely be repeated often!
    • brandi.doming@yahoo.com
      Awesome Arleen! So glad to hear and thank you for making it! Would you mind clicking the star rating, thank you so much!

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