Thai Sweet Potato Curry has the whole family in mind. It's a Thai red curry paste recipe that is blended with so many good ingredients, including a little bit of peanut butter. Serve over rice for a filling and delicious dinner.
I'm going to dive right in and tell you that this wonderfully flavored recipe is from a new cookbook titled The Meatless Monday Family Cookbook.
In fact, all the recipes are kid-friendly and plant based. I've been approved to share one of the recipes with you and this is one of the one's I couldn't wait to share.
Meatless Monday, itself, came about a few years ago. It's a worldwide phenomenon that is giving people the idea of taking one day a week, Monday, in which no meat is consumed.
It's a way people can learn how easy it is to enjoy delicious meatless food that is better for themselves and their families and at the same time seeing how it can improve the environment.
Meatless Monday Family Cookbook
Can you imagine a whole cookbook with only meatless dinner recipes that cover the gamut? Well, that's this cookbook and there are over 100 recipes.
Inviting Chapters
- Hearty Soups
- Satisfying Salads
- Loaded Handhelds
- Bountiful Bowls
- Perfect Pasta
- One-Pot Wonders
- Comforting Casseroles
- Center Stage Vegetables
- Breakfast for Dinner
- Sauces and Staples
See what I mean? The gamut.
Some of the Comfort Food Recipes
- Creamy Vegetable Noodle Soup - you'll want to take big spoonfuls
- Lentil Salad with Cauliflower and Grapes - a great contrast of flavors and texture
- Spicy Chickpea Melts - warm and spicy just go together
- Butternut Squash Mac and Cheese - doesn't that sound delicious?
- Fried Rice Bowls with Baked Tofu - a tasty and easy dinner too
- Quick Peanut Noodles - who doesn't like peanut noodles and this recipe is fast
- Sloppy Joe Casserole - such a great idea that tastes so good
- Banana Walnut Baked Oatmeal - what a treat of a dinner
About the Author:
Jenn Sebestyen is a pro. She not only has a thriving vegan blog named Veggie Inspired but she also has three growing children.
In the cookbook, she shares lots of great tips for cooking and also on how to get your children involved in cooking, shopping and enjoying their meals.
One great tip is to start your children early on plant-based food. That way they'll learn how delicious vegetables are and what a wonderful variety of meatless recipes there are out there.
Jenn’s work has also appeared on many sites such as Taste of Home, Prevention, Redbook, Buzzfeed, Women’s Health, Self and Better Homes and Gardens.
Now let's dive into Jenn's absolutely delicious Thai Sweet Potato Curry recipe.
Thai Sweet Potato Curry Ingredients
- coconut oil - adds flavor and a base for sauteing
- yellow onion - become sweeter the longer they cook
- cloves garlic - a little bit goes a long way for extra flavor depth
- Thai red curry paste - is full of spicy flavor and consists of about 14 ingredients
- sweet potatoes - sweet texture contrasts perfectly with the spicy sauce
- diced tomatoes - add depth to the main dish
- low-sodium vegetable broth - is a healthier addition for the required liquid
- salt and pepper - is a winning seasoning combination
- smooth natural peanut butter - adds an unbelievable flavor that ties everything together
- lite coconut milk - lightens up the sauce and ties all of the flavors together
- lime - adds just the right touch
- jasmine rice - is a wonderful sticky rice that is the base to the sweet potato curry
- peanuts - for an optional garnish
How to Make this Sweet Potato Curry Recipe
- Heat the coconut oil in a pot or large skillet over medium heat.
- Add the onion and sauté for 5 to 6 minutes until soft and translucent.
- Now, add the garlic and Thai red curry paste and stir until fully incorporated with the onions.
- Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper.
- Increase the heat to high and bring to a boil and then reduce the heat to medium-low.
- Simmer for 30 to 35 minutes until the sweet potatoes are fork-tender.
- In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 teaspoon of salt.
- Pour into the skillet with the sweet potatoes and stir to combine. Remove from the heat.
- Add the cilantro and lime juice.
- Serve with the cooked rice and garnish with the chopped peanuts
There ya go. A delicious recipe that shows your family that you care and it's a great finish to your Meatless Monday.
And ... here is a photo of this new recipe packed cookbook ... Meatless Monday Family Cookbook with kid-friendly, plant-based recipe.
Are you looking for more Thai flavored recipes? Here are a couple that you just might love.
- Grilled Thai Marinated Maitake Mushrooms are unusual and you will want to grill them again!
- This time Thai red curry paste is used with pasta in the delicious Thai Curry Fettuccine.
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What Do You Think?
If you take a photo of your flavorful Thai curry, follow me over on Instagram and tag me on your photo @vegan_in_the_freezer. I'd love to see it!
And if you'd like to leave a star rating along with a comment, it would really be appreciated.
Thai Sweet Potato Curry
Ingredients
- 1 ½ tablespoons coconut oil - 23 g
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons Thai red curry paste - 3-4 tablespoons - 45-60 g
- 3 cups sweet potatoes, peeled and diced - about 3 cups or 400 g
- 15 ounces diced tomatoes - 1 can - 425 g
- 1 cup low-sodium vegetable broth - 235 ml
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- ¼ cup smooth natural peanut butter - 65 g
- ½ cup lite coconut milk - 120 ml
- 2 tablespoons chopped cilantro - 2 g
- 1 tablespoon juice of 1 lime
- 3 cups cooked jasmine rice or rice of your choice - 474 g
- ¼ cup chopped peanuts, for garnish - 36 g
Instructions
- Heat the coconut oil in pot or large skillet over medium heat.
- Add the onion and sauté for 5 to 6 minutes until soft and translucent.
- Add the garlic and red curry paste and stir until fully incorporated with the onions.
- Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper.
- Increase the heat to high and bring to a boil and then reduce the heat to medium-low.
- Simmer for 30 to 35 minutes until the sweet potatoes are fork tender.
- In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt.
- Pour into the skillet with the sweet potatoes and stir to combine. Remove from the heat.
- Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.
Notes
Nutrition
Jenn
Thank you so much for this wonderful review, Ginny!
Ginny McMeans
You are very welcome Jenn! I got to have it for lunch too.
Pat
Looks delish! Can't wait to try it.
I am one of those Cilantro haters! Thanks for explaining it to all the others who look at me like Im crazy!
Ginny McMeans
Ha! You're totally welcome Pat.
Angela
This, especially the curry sauce, is divine, but when I make it next time, and I will, I am halving the salt. The second teaspoon was to long much for the peanut sauce, although the finished product we not too salty, as I worried it would be.
Siena
This was delicious! The Thai red curry and sweet potatoes tasted so good together. Very comforting and thanks!