Sweet Potato Thai Curry Bowls are bursting with immense flavor that will have everyone returning for seconds. Ready in under 30 minutes, this easy skillet dinner is a balanced meat-free meal that tastes like it’s been simmering all day.
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This recipe is Week 11 of our new “What’s For Dinner?” meal series, consisting of weeks of delicious and fun meals for busy weeknights. Check back each week for inspiration to help you decide what’s for dinner!
Make it a Meal!
Sweet Potato Thai Curry Bowls will shine as the centerpiece of your meal, but don’t miss out on a few sides and desserts!
Sides
- Pomegranate Basmati Rice – Rice with curry is a MUST!
- Sriracha Grilled Veggie Kabobs – All the nutritious veggies without any sacrifice on flavor
- Perfect Instant Pot Rice – Traditional white rice to soak up that luscious curry
- Air Fryer Frozen Broccoli – Easy veggies for a side that complements flawlessly
Desserts
- Almond Apricot Thumbprint Cookies – Simple yet delicious
- Mango Coconut Ice Cream Bars – The closest I’ll get to homemade mango lassi!
- Mixed Berry Cast Iron Cobbler – Nothing beats a warm dessert straight out of the oven
- Samoas Caramel Popcorn – Light and sweet with a lot of crunch
How To: Make Sweet Potato Thai Curry Bowls
A delicious and filling meal like this does not need to take all day to prepare – only 30-40 minutes in fact!
Heat a large skillet over medium heat. Saute garlic and ginger in olive oil until fragrant, about 3 minutes.
Next, add curry paste, broth, and coconut milk. Stir well until fully combined before adding anything else to the pan.
Once mixed, add chickpeas, sweet potatoes, and salt and pepper. Raise the heat and bring to a boil. Cover and reduce the heat.
Simmer for 20-25 minutes or until the sweet potatoes are soft and can easily be pierced with a fork.
Serve warm with yogurt and fresh cilantro.
Ingredients
Materials Needed
Sweet Potato Thai Curry Bowls
Ingredients
- 3-4 garlic cloves minced
- 2 tbsp ginger minced
- 2 tbsp olive oil
- 2 tbsp green curry paste
- ½ cup broth (or water)
- 1 13.5 oz can coconut milk
- 1 13.5 oz can chickpeas, drained
- 2 sweet potatoes cubed
- salt and pepper to taste
Instructions
- Heat a pan over medium heat. Sauté garlic and ginger in olive oil until soft, about 2-3 minutes.
- Pour in curry paste, broth, and coconut milk and stir until combined.
- Add chickpeas, sweet potatoes, and a dash of salt and pepper. Bring to a boil. Cover and reduce the heat to a simmer, cooking 20-25 minutes or until the sweet potatoes are soft.
- Serve with yogurt and fresh cilantro and enjoy!
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Incorporating more meat-free meals into your routine can be so simple and doesn’t require any sacrifice on taste. What are some of your favorite veggie meals to make for dinner?
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I am a huge fan of curry (although I’ve not had much Thai varieties before); this sounds like something I would really enjoy!
Love this!!!
This looks like the type of meal my family would absolutely devour. I don’t tend to use sweet potatoes too often, so this recipe is a great excuse to add some into our diet.
This looks delicious. I mainly eat vegetarian meals so I will be trying this one. Thanks for sharing
Jade
MumLifeAnd.me
This looks delicious. I mainly eat vegetarian meals so I will be trying this one. Thanks for sharing
Jade
Mum Life And Me
This was delicious, can’t wait to make it again!
This looks a perfect recipe for midweek meals. I look forward to giving it a try.
This sounds super tasty, adding it to my meal plan 🙂
Made this for dinner last night…and even the kids loved it! Thanks for the great recipe.
This looks amazing! Saving it to try later, but I already know I’ll love it. NEVER been disappointed with any of your recipes!
My family LOVED these curry bowls. It was hearty enough that we didn’t miss the meat at all. Definite winner!
wow – i am obsessed with this bowl!! it is super tasty and I love the chickpeas!
This is definitely something I would try. I haven’t had it before but, it looks so delicious. Thank you for sharing the easy to follow recipe! Your photographs look great!
Lauren x
One of the best sweet potato curries I’ve ever had! I can’t wait to make it again soon, 10/10!
Great recipe! Easy to follow with great ingredients!
This looks delicious! I love sweet potatoes.
Curry and sweet potatoes! What’s not to love? It’s quick and simple too – homerun!
I usually opt for red curry and hardly use green curry but it works so well in this recipe.
The curry is absolutely divine and I can only recommend making it. The different side Kalin is suggesting are great options too and you should definitely consider trying some of them. We tried the pomegranate basmati rice and it was incredibly good! It goes very well with the sweet potato and curry flavors!
I love the flavor the coconut milk adds to the sweet potatoes!
This actually looks great! And super simple to follow and make so that is brilliant, thank you for sharing! Also quick question do you think this would be ok to freeze? So if I batch cooked them and then froze the leftovers for lunches would that be ok or not?
This recipe looks amazing!
Joseph
Desperately Seeking Adventure
I’m sold! That’s it, I’m buying these ingredients and making myself asap. I do love myself a curry so this sounds right up my street. Thank you so much for sharing this delicious recipe with us, sounds unreal Xo
Elle – ellegracedeveson.com
perfect mix of flavours and so hearty!
I love a recipe that is ready in under 30 minutes, especially one that looks amazing! This sweet potato Thai curry bowl is firmly on my to-try list; thank you for sharing.
So amazing and flavorful! Definitely making it again and again!
Love anything with sweet potatoes in it!
Great post thanks for sharing! Siobhan ♡ | Vegan Babe Life
That looks delicious!! Will have to try that thank you for sharing 😀
That looks so yummy! Thank you for sharing