A few months ago, I posted this recipe for butternut squash chickpea curry. One week when I was cleaning out the fridge, I used the recipe but made alterations based on what I had. My family loved this sweet potato coconut curry even more than we loved the butternut squash version, so I just had to share it with you all!
So, what alterations did I make? Two major swaps and one omission is all that you will find. I swaped sweet potato for the butternut, and tofu for the chickpeas.
Are you a tofu fan, like me? If not, that’s ok, you can still use chickpeas, tempeh or lentils in this recipe with great success.
I think that I love this version more just because I love tofu so much. It does add an extra step, however. Pan fry the tofu in a little oil to improve the texture before adding to the curry.
Notes on the Sweet Potato Coconut Curry recipe:
- Curry powder: I don’t stock a premade curry powder; I make my own instead. All the spices you need are listed in the recipe. If you love it as much as I do, make a batch of it to keep in the pantry!
- Coconut milk: Some people love it, and others do not. If you want to use something else, try whole milk or blending cashews into a paste.
- Use up the coconut milk: Try these other recipes that also use a partial can of coconut milk. Butternut Squash Soup | Chili Glazed Tofu with Coconut Rice and Pineapple Salsa | Spiced Turmeric Tofu with Coconut Cilantro Rice
- 1 TBS canola oil
- 8 oz block extra firm tofu, patted dry and cubed
- 1 TBS coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 TBS ginger, minced
- 1 ½ tsp coriander
- 1 tsp each: cumin and salt
- ½ tsp each: turmeric and red pepper flake
- ¼ tsp each: cinnamon and cardamom
- 1 large sweet potato, diced
- 15 oz can diced tomatoes
- 1 cup vegetable broth
- ¾ cup full fat coconut milk
- Cooked rice, for serving
- Heat the canola oil in a dutch oven. Add tofu and pan fry until it stars to turn brown and get a little cripsy, about 15 minutes stirring occasionally. Remove from the pot and set aside.
- Add coconut oil and onion to the dutch oven. Saute until the onion turns translucent. Add garlic, ginger, coriander, cumin, salt, turmeric, red pepper flake, cinnamon and cardamom. Saute for 1-2 minutes, or until toasted and fragrant.
- Stir in sweet potato, tomato, and broth. Bring to a boil and simmer for 20 minutes.
- Stir in coconut milk and tofu. Continue cooking until heated through.
- Serve the curry over cooked rice.
I made this for myself today and loved it. I had a smaller sweet potato and a carrot but it would have been better with just sweet potato and/or butternut squash. Had all the spices too although some past their prime so I will replace a few and increase them a little since it’s just me and I love them. Can’t imagine this without coconut milk!
I have not tried it with carrot but it is delicious with butternut squash as well. The coconut milk makes curry the best, doesn’t it! Thanks Cheryl!