Sweet potato red curry


Quarantine caused me to branch out and cook new things. With limits on the amount of meat you could buy or just having no meat available —I picked up I could find and made due. This sweet potato red curry recipe is super easy to make, vegan and vegetarian friendly —and quick to throw together for dinner.


  • 2 sweet potatoes, peeled and diced
  • 1 sweet onion,  cut julienne style
  • 1 clove garlic
  • 1 1/2 cup coconut milk
  • 4 TBSP red curry paste
  • salt/pepper/cumin/ garlic powder
  • Cilantro for garnish
  • Jasmine rice
  • olive oil


1- Add a little olive oil to skillet and add sweet potato and onion. Sauté  in medium heat until tender about 4 min. Then add in garlic and sauté until fragrant.


2-Next pour in coconut milk and red curry paste. Whisk together until smooth. Turn up heat to a boil, then turn down and let simmer for about 10 minutes. Season with salt/ pepper/cumin and garlic powder as needed.

3-Cook rice as instructed and chop cilantro for garnish.

4- Serve curry over rice and enjoy!



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