A Vegan Thai Green Sweet Potato Curry is bursting with creamy sauce, amazing flavor that is perfectly balanced and topped with incredible roasted asparagus! This dish is dairy-free, gluten-free, oil-free and just 8 ingredients!
VEGAN THAI GREEN SWEET POTATO CURRY
Oh boy, do I ever have a delicious flavor-packed curry recipe for you all today. I’m a lover of all kinds of vegan curry recipes. This Vegan Thai Green Sweet Potato Curry is bound to become in regular rotation at your house real soon. This recipe is actually inspired by a red curry that is in my Cookbook (that is to die for!) but in this recipe, it is based on green curry paste and made a bit different and also with different veggies. Green curry paste tastes pretty different from red curry. For one, it is not nearly as spicy as red curry, so adding red pepper flakes was a must here.
This curry is high on flavor. I’ve seen too many curries that use just 1 or 2 tablespoons of curry paste and all it does it taste like milk to me that way! I added 4 tablespoons and it is perfect. A great punch of flavor, perfectly spiced (not too spicy) thanks to some red pepper flakes, fresh ginger and and some lovely textures going on.
The roasted cashews on top are optional, but please add them, they add a lovely to-die-for crunch and creamy bite to this amazing curry.
For this green curry, my love of sweet potatoes is the focus (aka: obsession).
And the veggie that I cannot eat enough of this summer-asparagus. I am telling you I have been eating asparagus weekly and absolutely love it!
But, not sauteed or steamed, nope, it’s gotta be roasted. The flavor and texture is INCREDIBLE when roasted. Tender, juicy but still has a nice bite to it. So, adding roasted asparagus on top of this Vegan Thai Green Curry is where your favorite dinner is at.
HOW TO MAKE A VEGAN THAI GREEN CURRY
First, you will need to gather these 8 ingredients:
- asparagus
- sweet potatoes
- green curry paste (I used and recommend Thai Kitchen brand)
- full-fat coconut milk
- fresh ginger
- coconut sugar
- limes
- red pepper flakes
I hope you all love this Vegan Thai Green Sweet Potato Curry recipe and devour it as much as I did!
OTHER VEGAN CURRY RECIPES TO TRY:
- Easy Vegan Quick Curry
- Sweet Potato, Chickpea and Spinach Coconut Curry
- Easy 1 Pot Creamy Curry Rice Soup
- Curry Chickpea Sandwiches
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Thai Green Sweet Potato Curry
Ingredients
- 1 1/2 inch knob minced fresh ginger (12g)
- 4 cups (520g) peeled and chopped sweet potatoes into 1/2 inch pieces
- One 13.6oz can full-fat coconut milk (I love and suggest Thai Kitchen brand)
- 4 tablespoons (60g) green curry paste (I used and recommend Thai Kitchen brand, I cannot vouch for the flavor or spiciness of any other brand)
- 1/2 tablespoon (5g) coconut sugar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon fine sea salt
- 1 tablespoon (15g) fresh lime juice (and extra for the asparagus)
- 1 large bunch fresh asparagus, washed and ends cut off
- optional garnish: roasted cashews and cilantro
- optional to serve with: white rice
Instructions
- If serving with rice, start making that first. Add 1 1/2 cups (300g) jasmine white rice to a medium pot with 2 1/4 cups (540g) water and 1/2 teaspoon fine sea salt. Stir and bring to a boil, once boiling, cover and reduce to low and simmer about 15 minutes until all the water is gone. Remove from the heat and return the lid and cover for just 5 minutes and then remove and fluff with a fork and keep uncovered until ready to serve.
- Preheat the oven to 425°F and line a sheet pan with parchment paper. Set aside.
- While the rice is cooking, chop your sweet potatoes, ginger and gather your ingredients so everything will be ready and warm at the same time.
- Add the washed and trimmed asparagus to the lined pan spread out evenly and squeeze just a bit of lime juice over them. Season with salt and pepper to desired amount. Place in the preheated oven and roast for 8-9 minutes until tender with a fork, but still firm. You can check and taste one for desired doneness and this will vary depending on how thick the asparagus is. You can see how thick mine is in the photo, so 9 minutes was perfect for mine. A nice bite, but still fork tender.
- While the asparagus is roasting, to a large pan, add 1/2 cup (120g) water, ginger and sweet potatoes over medium heat. Bring to a simmer and once simmering, cover with a lid and cook 8 minutes. This will kick start softening the sweet potatoes.
- While the potatoes are cooking, to a separate bowl, mix the coconut milk, curry paste, coconut sugar, red pepper flakes and salt until smooth. Once the 8 minutes are up, add the milk mixture and stir well in the pan. Bring it back to a simmer and cook another 5 minutes or so as needed to thicken it just a bit and the potatoes are tender. You are just wanting to slightly thicken it, not cook away all that yummy sauce.
- Stir in the lime juice and heat through just about 30 seconds and remove from the heat. Taste and if needed, add more salt. Mine was perfect.
- Add to bowls with rice and top with the roasted asparagus and fresh cilantro and roasted cashews, if desired. If you want even more heat, add more red pepper flakes.
- I roast my own cashews. To do this, you can simply toast them in a toaster oven for just a couple of minutes (watch closely) or in a pan over the stove over medium heat, turning a bit. They will brown quickly so keep an eye on them! They will quickly go from toasted to burnt.
For such a quick meal this has a fabulous punch…Ryan said it’s like walking in an Indian Candy Land..sweet (like awesome)! Hubby said OMG that is so good!! I love love
That ginger undertone, wow!!!
Yippee! Thank you for making it so quickly and this amazing review! I’m so happy you all loved it so much! Your pic on FB looked beautiful and I love that your husband ate 3 bowls, haha!
should i mince the ginger or leave the knob whole then discard?
Hi Cheri! I have listed in the ingredients “minced”.
When you said “not nearly as spicy as red curry” I’m like THIS IS MY CURRY. Well minus the part where you said to add red pepper flakes to make up for it haha😂 And then the roasted asparagus on top and I’m sold! Asparagus is one veggie you really gotta cook right, and roasting brings out the best of any veggie. When those top bits get a little crispy…mmmm😋 I can totally understand why the cashews should not be optional, that crunchy contrast sounds perfect. And of course you always bring the hearty meal-in-a-bowl goodness with lots of sweet potatoes too. This looks delicoius Brandi, and I just get more excited about your book every time you mention it–can’t wait🤗
Hahaha, I know you aren’t a big spicy fan, lol! So funny. Yes, roasted asparagus is basically like dessert to me, so dang good and I can eat an obscene amount too and never get sick of it! Aww, thanks friend!
Easy, filling and delicious! I made this for my husband and it was a hit. Thank you for your inspirational content!
Tigermuse
Laura
Thank you so much Laura, I’m so glad you loved it!!
Roasted asparagus, sweet potatoes, curry, AND roasted cashews….SOLD!! 😍😍😍 This looks incredible and sounds so full of flavor! Curry is one of my all time favorites. I love that you used fresh ginger and lime juice AND that you had a heavy hand for the curry paste – YUM!! I’ve never tried the green curry paste before! For some reason I always gravitate towards the red so this is the perfect excuse. Adding it to our menu for next week!! Can’t wait!! XO
Thank you so much my friend! It’s such a good and filling and flavorful dish!! It definitely tastes different than red paste, more tangy and a lot less spicy, but so delicious!
The sauce for this meal is fabulous. Prepped it for a meal later on in the week. I’ll post a pic when I put it all together. I wanted to eat just the potatoes in the sauce! 😂😂😂
SO happy you loved it Kristin, thank you!
This dish was super easy to make! It was the perfect amount of spice and sweet potato goodness!
I’m so very happy to hear that Carrie, thank you so much for the amazing review!
I made this (minus the ginger) and I loved how easy it was to make and how good it was! My boyfriend loved it as well, thanks so much for sharing!!
Awesome Brenda, so happy to hear that!!
This is fantastic! Don’t skip the cashews and take the time to roast the asparagus.
Thank you so much Nancy! And I agree!!
Oh my goodness, this could possibly be my favorite recipe yet! My non-vegan husband might be persuade with each recipe I’ve tried. This was a big hit! Thank you so much. Even my boys are trying new things. This is definitely a keeper.
Yay, so very happy to hear that! Thank you so much for the review!
I didn’t have asparagus but used fresh green beans and mushrooms…YUM-O!
This Curry is wonderful. I had very thin asparagus so I opted to do a quick blanch instead of roasting it. This will definitely be repeated often!
Awesome Arleen! So glad to hear and thank you for making it! Would you mind clicking the star rating, thank you so much!
This was awesome! I actually used red curry paste instead of green and it was fine! I also threw in some roasted cauliflower just because! Going to add this to my rotation! 🙂
Wonderful Lyn! So glad to hear that!!
What a delicious combination of flavors!! One of my favorite curries ever! Even my friends who aren’t vegan were begging for extra helpings! When my family asked what I wanted for Christmas I told them I wanted a copy of your cookbook! So we’ll see what’s under the tree…
Thank you Brandi!
Oh yay, so glad to hear how much you love this curry Heather, it’s one of my favorites too! So glad all your friends loved it as well! Oh awesome, I hope you get the book!!
Made it exactly as written!! Wow, we loved it!! The flavors were so delicious together. Thank you Brandi for sharing another of your amazing recipes.
This was incredible!! I left off the red pepper flakes and LOVED it (wasnt sure if we would like it spicey but I feel like I could add at least half of the red pepper flakes!).We ate WAY more of this than we should have at one sitting due to the deliciousness! lol
Wonderful Ann, really happy to hear how much you loved this!!
I finally made this tonight and it was fantastic! I had to leave out the red pepper flakes because my young son doesn’t like spicy. The whole family loved it! Thanks for your hard work! Delish!!
Yay Eva, really glad to hear your whole family loved it!! Thank you so very much for making it and always leaving feedback, it really means a lot to me!
Oh, and thank you for telling me the asparagus is missing, I have no idea how that happened and can’t believe nobody else has ever mentioned it, LOL!
Absolutely delicious, we loved it. I didn’t have cashews ☹️But i’ll Add them next time. Another great recipe!
So wonderful to hear that Lisa!!
Can’t wait to try these recipes!
Hello
Can this be served over quinoa instead of rice?
Thank you
Yes, definitely, any grain you like!
This was so delicious. My very skeptical teenage daughter looked at me sideways when I told her what we were having for dinner. She’s the reason our family started eating vegan, but she’s extremely picky. She’d eat Oreos and potato chips and be happy. So she scooped a tiny serving, took a tentative bite, and said, “Mom, this is so good.” Then she went back for more. Thank you, thank you, thank you. One more healthy dish I can add to the rotation and be confident she will eat it.
That is so amazing Holly!! So glad she loved it!!
Made and loved! I subbed roasted green beans for asparagus since I knew I couldn’t get tender asparagus this time of year. Another recipe for the regular rotation!
Hi. I am unable to print any of the recipes, even by sending to my email. Hard for me to read on cell phone. Need to print out. Thanks. They all sound delicious.
It’s fixed now!