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Epicurious
Bon Appétit

Sweet Potato Curry

By Claire Saffitz

3.9

(10)

Image may contain Bowl Dish Food Meal Stew Soup Bowl and Plant
Photo by Peden + Munk

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And the spicy vegetarian curry tastes as good as ever reheated.

Recipe information

  • Yield

    12 servings

Ingredients

1 lemongrass stalk, tough outer layer removed, coarsely chopped
1 (2-inch) piece ginger, peeled, chopped
4 garlic cloves
2 tablespoons vegetable oil
Kosher salt
1/4 cup red curry paste
2 tablespoons tomato paste
1 (14.5-ounce) can crushed tomatoes
2 (13.5-ounce) cans coconut milk
1 1/2 pound sweet potatoes, peeled, cut into 1" pieces
3/4 pound small or young carrots, peeled, cut on a diagonal into 2" pieces
6 medium shallots, peeled keeping roots intact, quartered lengthwise
1 red Thai chile, thinly sliced (optional)
1 tablespoon fresh lime juice
Steamed jasmine rice (for serving)
Thinly sliced scallions, basil leaves, cilantro leaves with tender stems, and lime wedges (for serving)

Preparation

  1. Step 1

    Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.

    Step 2

    Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20–25 minutes.

    Step 3

    Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10–15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15–20 minutes.

    Step 4

    Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.

  2. Do Ahead

    Step 5

    Curry can be made 2 days ahead. Let cool; cover and chill.

TagsCurrySweet PotatoPotatoRoot VegetableVegetableCoconut MilkCarrotMainDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadSimmerFood ProcessorBon Appétit

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