Craving a curry that’s both luxuriously creamy and refreshingly light? You’ve found it! The secret to this stew’s incredible, velvety consistency isn’t heavy cream—it’s blended sweet potatoes! They magically thicken the fragrant red curry base, creating a rich texture that perfectly complements the sweet pineapple and crisp green beans. It’s a vibrant, satisfying dish that comes together in under an hour, making it a perfect weeknight hero. Plus, it’s naturally vegan and gluten-free!
Ingredients
• Serves: 4
• 1 tablespoon vegetable oil
• 3 large shallots, ½ cup, finely chopped
• 1½ tablespoons red curry paste (ensure it’s vegan)
• 3 cloves garlic, 1 tablespoon, minced
• 2 teaspoons fresh ginger, minced
• 1 8-ounce / 225g can pineapple chunks, juice reserved
• 2 medium sweet potatoes, 2½ cups, peeled and cut into 1-inch chunks
• ¾ pound / 340g green beans, trimmed
• ¾ cup light coconut milk
• Fresh basil or cilantro leaves, for garnish
Instructions
1. Heat the oil in a medium saucepan over medium heat. Add the shallots and sauté for 5 minutes until softened.
2. Stir in the red curry paste, garlic, and ginger. Sauté for 30 seconds until fragrant.
3. Pour in 2½ cups of water and the reserved pineapple juice. Add 1 cup of the sweet potato chunks, then cover and simmer for 10-15 minutes, until the sweet potatoes are fork-tender.
4. Carefully blend the mixture until smooth using an immersion blender directly in the pot, or by transferring it to a standard blender. Return the smooth base to the saucepan if necessary.
5. Add the remaining 1½ cups of sweet potatoes to the saucepan and bring to a boil. Cover and simmer for 5 minutes.
6. Stir in the pineapple chunks, green beans, and light coconut milk. Cover and simmer for another 7-10 minutes, until the green beans are crisp-tender.
7. Serve hot, garnished with fresh basil or cilantro leaves.
Nutritional Information
• Per serving (approximate)
• Calories: 341
• Protein: 15 g
• Total Fat: 17 g
• Saturated Fat: 5 g
• Carbohydrates: 37 g
• Cholesterol: 0 mg
• Sodium: 498 mg
• Fiber: 12 g
• Sugar: 3 g
Pro Tips
• Always check your red curry paste label. Many brands contain shrimp paste or fish sauce. Look for brands specifically labeled ‘vegan’ or check the list carefully.
• For a spicier curry, add a pinch of red pepper flakes or a sliced Thai chili along with the garlic and ginger.
• Don’t overcook the green beans. You want them to be crisp-tender to provide a nice textural contrast to the creamy sweet potato base.
• This stew is fantastic for meal prep. It will keep in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even more delicious.
FAQ
Q: How can I add more protein to this sweet potato curry
A: To boost the protein, you can add a can of rinsed chickpeas or lentils along with the green beans. Crispy baked or pan-fried tofu cubes also make a delicious and protein-rich addition stirred in just before serving.
Q: Can I substitute other vegetables in this vegetarian curry
A: Absolutely! While the sweet potato is essential for the creamy base, you can easily swap the green beans for other vegetables like broccoli florets, bell pepper strips, or baby spinach. Add heartier vegetables with the second batch of sweet potatoes and quick-cooking greens like spinach at the very end.
Q: Is this vegan curry good for meal prep
A: Yes, this curry is excellent for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The flavors deepen and meld beautifully overnight. Reheat gently on the stovetop or in the microwave until hot.
Q: What can I serve with this meatless curry
A: This curry is wonderful served over fluffy jasmine or brown rice to soak up the creamy sauce. For a lower-carb option, it pairs well with quinoa, cauliflower rice, or can be enjoyed on its own as a hearty stew.
