Name: Sweet Potato Curry
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)

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.

Ingredients

12 servings

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

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.
Do Ahead
Step 5
Curry can be made 2 days ahead. Let cool; cover and chill.

Leave a Review

Reviews (10)

This is absolutely delicious! If you cook everything as long as is recommended it will be the color of penne alla vodka and not orange at all. I've made this a number of times, and everyone raves about it whether they are vegetarians or not.
- bakingfun83
- NH
- 7/17/2021
I'd ate even more onions and garlic but wow this is delicious and spicy! Perfect for a winter day.
- dammitkarin
- Brooklyn, NY
- 1/15/2019
This recipe was delicious and filling for both myself and my husband. I substituted lemongrass for the zest of two lemons. After adding the tomatoes and sweet potatoes, I added another 1/4 cup of red curry paste and some chopped jalepeno to amp up the flavor. Great recipe! Will definitely make again.
- kellygranger
- NY, NY
- 10/31/2018
This is a very filling recipe. It did turn out a little bit tomato-y, but I admit I was hungry and impatient so I didn't not cook down the pastes and crushed tomatoes as long as indicated. Also, I like the flavor. Because I was hungry and impatient, I also spiralized the sweet potatoes and cut into half moons so they would cook faster. Overall, very delicious and quite easy. Would maybe sub some butternut squash and use the full jar of curry paste next time.
- jenpost1556
- Stoughton, WI
- 3/13/2018
I made my own red curry paste because I didn't have any on hand. Perhaps it was weaker than the real deal, because I had to add a second big glop of it to get enough flavor in the sauce. Served with hot sauce, peanuts, and raw chopped shallots. Lime juice is key. Satisfying result in the end!
- forkknifespoon
- Cambridge, MA
- 1/15/2018
If you let the tomato paste and the curry paste reduce long enough, and then cook the crushed tomatoes long enough, it won't be too tomato-ey. It is a very good recipe and can easily be done on a weeknight once you read it and understand it properly.
- kaube
- Phoenix, AZ
- 1/19/2016
I added kale to the recipe and used a little less tomato paste. I didn't use any lemongrass as I couldn't find any. Turned out tasty.
- Etinkie
- Plainview, MN
- 1/15/2016
Ugh! Yeah this recipe has way to much tomato. Also the curry pictured simply can not be the same as the recipe given
- misskat
- 10/5/2015
I feel like there was way too much tomato in this recipe. It over powered all the other flavors and ended up tasting like a strange tomato sauce with sweet potatoes. If I made this again I'd skip the tomato paste and add only half of the canned tomatoes.
- jfain
- Columbus, Oh
- 4/28/2015
My husband and I both really enjoyed this, especially as people who don't eat vegetarian on the regular. I found this no trouble to pull together on a weeknight, but would recommend that you check your vegetables early, as my carrots and sweet potatoes were cooked nicely after just 15 minutes (although my burner does run a little extra hot). That said, I'd put the shallots in along with the other vegetables next time. Visually, this is so very... ORANGE coming right out of the pot, but once you've composed bowls with jasmine rice and all the lovely fresh herbs, it's a beautiful presentation. Recipe also halves easily, which is what I did. I would say that the full recipe is more likely to comfortably serve 8, than 12.
- lschmidt
- Portland, OR
- 2/17/2015