Creamy Thai Sweet Potato Turmeric Curry

Name: Creamy Thai Sweet Potato Turmeric Curry
Prep time: 10 min
Total time: 10 min
Cuisine: Asian, Thai
Ingredients: 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); 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; 1 eggplant; 1 tbsp sea salt; 1 tbs avocado oil

8 steps

Prep:10min

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!

Updated at: Thu, 21 Nov 2024 11:51:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories691 kcal (35%)

Total Fat53.4 g (76%)

Carbs53.8 g (21%)

Sugars17.5 g (19%)

Protein11.3 g (23%)

Sodium1901 mg (95%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 inchfresh ginger

piece, peeled and minced

0.5dried thai chili

link above for the ones I use, sub 1/4 tsp chili flakes

2 x 15 ozcans full fat coconut milk

or 3 1/2 8.5 oz cartons of Aroy-D coconut milk

3 Tbspred thai curry paste

1 Tbspcoconut aminos

sub tamari or soy sauce, if don't soy or gluten free, and omit added salt

2 tspcoconut sugar

add an extra tsp if you like a sweeter curry

1 tsptamarind paste

link above for brand I use, sub juice of 1 lime

½ tspturmeric powder

½ tspsea salt

1 handfulbasil

or thai basil, torn, optional

1lime

juiced, extra for topping

1 cupred bell pepper

thinly sliced into 1 inch long pieces, sub orange, yellow or a combination

2sweet potatoes

peeled and diced into 1 inch pieces

2 cupsgreen beans

trimmed and cut in half

2 cupszucchini

sliced and halved

2 cupsbroccoli florets

1eggplant

1 Tbspsea salt

1 Tbsavocado oil

Instructions

Roasted Eggplant: (optional)

Step 1

Preheat oven to 425F.

Step 2

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).

Step 3

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:

Step 4

Into a large pot, add coconut oil and heat on medium heart. Add ginger and garlic and sauté for 30-60 seconds.

Step 5

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.

Step 6

Then add broccoli and/or eggplant if adding and cover for additional 10-15 minutes.