Sweet Potato Yellow Curry is a flavorful and delicious vegetarian dish that is quick and easy to make any day of the week. This comforting Thai curry is loaded with starchy vegetables simmered in a creamy and rich coconut curry sauce with spinach and peanuts for added flavor and crunch.
Make this one-pot potato curry in under 30 minutes and serve over rice or alongside fresh naan for an easy meal that everyone loves. This meatless dish suites a variety of diets too: vegetarian, gluten-free, dairy-free — and can easily be made vegan too.
Why You’ll Love this Sweet Potato Yellow Curry
- Delicious vegetarian entree. This vegetarian Thai yellow curry is a satisfying option for meatless meals, and it can be made completely vegan by changing just one ingredient (see ingredient notes below for details!). It’s also gluten-free and dairy-free so it’s a meal that will satisfy many dietary restrictions.
- Ready in just half an hour. Not only is this vegetarian curry delicious, it’s quick and easy too! It takes only 30 minutes to prepare this homemade sweet potato curry, and only 5-10 minutes of that time is active preparation. It’s easy enough to make in a hurry on busy weeknights but delicious enough to serve for special occasions, too!
- Easy to make. This Thai yam and sweet potato curry recipe is easy to follow too. After just a few minutes of chopping vegetables, you’re ready to start cooking for real! Sauté the veggies, add the coconut milk, simmer, add seasonings and serve. So easy!
- Bursting with flavor. The combination of vegetables, naturally sweet coconut milk, and yellow curry paste guarantee an explosion of flavor in every bite. Don’t forget the lime juice and fish sauce that add extra umami at the end.
To make this easy and delicious Sweet Potato Yellow Curry, you will need the following ingredients (full measurements in recipe card below):
- vegetable oil – any other kind of cooking oil will work such as avocado oil, olive oil, or coconut oil.
- sweet onion – yellow onions are closely related to sweet onions and can be used as a substitute, but they’re much smaller so you may need to use a whole one instead of a half.
- sweet potato – make sure to thoroughly wash and dry your sweet potatoes before using in this recipe.
- yam – though they’re often confused with sweet potatoes, yams are a completely separate vegetable. If you can’t find any in your local store, add more sweet potatoes instead.
- yellow curry paste – both homemade or store-bought curry paste will work equally well in this recipe. If you don’t have yellow curry paste, you can use red curry paste or green curry paste but note that the flavor is slightly different.
- coconut milk – the full-fat canned version works best in curry recipes because it’s the perfect creaminess. You can also use a reduced-fat version, but note that it won’t be as creamy although the flavor will be the same.
- cornstarch slurry – cornstarch slurry (cornstarch dissolved in water) is used as a thickening agent to improve the texture of the curry. If you like your curry on the thinner side, you can omit the cornstarch slurry.
- spinach – you can substitute with swiss chard or baby kale or leave out the spinach if you prefer.
- Thai fish sauce – the fish sauce in this recipe is optional and can be omitted to make the recipe vegan.
- lime juice – fresh lime juice works best, but lime juice concentrate will work if you’re all out.
- chopped peanuts – chopped peanuts add crunch, but if someone in your family is allergic, you can omit them.
- cilantro – fresh chopped cilantro and/or basil add a pop of green and a hint of fresh herby flavor to the yam curry.
You will also need measuring cups and spoons and a wok or skillet with high sides.
How to Make the Best Sweet Potato Yellow Curry
- Cook vegetables. In a wok or large skillet with high sides, heat oil over medium heat. Sauté the sweet onions until soft and translucent, about 3-4 minutes. Add the cubed sweet potato, yam, and yellow curry paste. Stir until combined.
- Add coconut milk. Stir in the coconut milk. In a small mixing bowl, stir together the cornstarch and cold water until the cornstarch is dissolved. Add the mixture to the pan and stir to incorporate.
- Simmer. Turn the heat down to low and cover. Simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Add seasoning. Stir in spinach, fish sauce (optional), lime juice, and ¼ cup of peanuts. Cook for 1 minute, then remove from heat.
- Serve. Serve warm and garnish with chopped peanuts and fresh cilantro, if desired.
How to Serve
This Thai Sweet Potato Yellow Curry is typically served over rice, but you can serve the curry alone or with other sides if necessary. Some of our favorite sides to serve with this are:
Recipe Tips and Tricks
- Make it spicy. Make this a spicy curry by adding in chili powder or other spicy ingredients. Adjust the heat level to your liking by adding more or less.
- Add protein. You can add in some protein such as chicken, beef, or fish. Sear the meat first until cooked on all sides. Then, set it aside and add is in just before you are about to simmer the curry.
- Let it sit. You can serve the curry immediately, or let it sit first for a few minutes to allow the flavors to meld together. In fact, it’s this reason that leftovers taste even better the next day!
- Make ahead and freeze for easy meals. Prepare this vegetarian curry for busy weeknights by doubling the recipe and freezing portions to get ahead. Add frozen curry to a crockpot on low for a few hours or follow the instructions below for thawing before reheating.
Storing and Freezing Instructions
How to Store
Transfer leftover sweet potato curry to an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat this vegetarian curry on the stovetop over medium-low heat or in the microwave in 30-second intervals until heated through to the desired temperature.
How to Freeze
Once cooled to room temperature, place leftovers in a freezer-safe airtight container (such as a plastic soup container or freezer bag) and freeze for up to 3 months. Allow the curry to thaw overnight in the refrigerator before reheating.
More Curry Recipes
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Ready in under 30 minutes, try this delicious and creamy vegetarian Thai yam and sweet potato yellow curry.
- In a wok or large skillet with high sides, heat oil over medium heat. Sauté the sweet onions until soft and translucent, about 3-4 minutes.
- Add the cubed sweet potato, yam, and yellow curry paste. Stir until combined.
- Stir in the coconut milk.
- In a small mixing bowl, stir together the cornstarch and cold water until the cornstarch is dissolved. Add the mixture to the pan and stir to incorporate.
- Turn the heat down to low and cover. Simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Stir in spinach, fish sauce (optional), lime juice, and ¼ cup of peanuts. Cook for 1 minute, then remove from heat.
- Serve warm and garnish with chopped peanuts and fresh cilantro, if desired.
How to store: Transfer leftover sweet potato curry to an airtight container and refrigerate for up to 5 days.
How to reheat: Reheat this vegetarian curry on the stovetop over medium-low heat or in the microwave in 30-second intervals until heated through to the desired temperature.
How to freeze: Once cooled to room temperature, place leftovers in a freezer-safe airtight container (such as a plastic soup container or freezer bag) and freeze for up to 3 months. Allow the curry to thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: Thai
Keywords: sweet potato yellow curry, sweet potato curry, yam curry, vegetarian curry, thai curry