Agile in the kitchen

No Waste Sweet Potato Curry

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This sweet potato curry recipe came to life because of lots of wilting vegetables in my fridge. Bits of vegetables I had used for other meals during the week, now slowly going to waste.

In an effort to live more sustainable I have a goal to cut down on my food waste. I love a recipe that can take almost expired vegetables and make something useful with them. Most stews, soups and curries can be used to save wilting vegetables and if they taste as delicious as this sweet potato curry it is well worth the save.

Sweet potato curry ingredients laid out. One sweetpotato, two halves of red and yellow pepper, one onion, a plate of broccoli, a bowl of coconut milk, a smaller bowl of red curry paste, three cloves of garlic
Sweet potato curry ingredients laid out

This sweet potato curry is so easy to put together and will be done in no time. The warming heat from the spicy curry adds to the contrast of the soft sweet potato. Serve over rice for a complete meal.

Sweet potato curry cooking in a large sauteuse, with sweet potatoes, red and yellow peppers, green broccoli in a red curry sauce
Sweet potato curry cooking

Look at how wonderfully colourful the curry came out. I love pretty plates and seeing these lovely colours while cooking really raised my heart.

Substitutes

Apart from the sweet potato, you can use whichever vegetables you have in the fridge that is about to go bad. Simply adjust the cooking time. Smaller thinner vegetables need less cooking time than bigger bulkier ones.

I serve my curry over white basmati rice, but it works just as well with brown rice for an addition of more fibers. Another option is to use leftover rice from a previous dinner, or whichever type of rice you have at hand.

Freezer friendly options

Coconut milk freezes well in an airtight container.

Freeze your lime juice in ice cube containers and add straight from frozen into your next south east Asian meal to bring acidity to the dish.

Freeze your curry paste in convenient sizes of 5 tablespoons containers and you can avoid the mouldy jar at the back of your fridge. I like to re-use the small containers you get from sauces when you order takeaways.

Coconut milk options

Use your leftover coconut milk to make this warming Creamy coconut Ramen.

Sweet potato curry plated in a blue patterned bowl with white basmati rice on one side and broccoli, red and yellow peppers and sweet potato on the opposite side. Sitting on a green and beige table cloth.
Print Recipe

Sweet potato curry

Amazing colous and use up old vegetables from your fridge
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Vegetarian
Keyword: coconut milk, sweet potato, vegetables
Servings: 6 portions

Ingredients

  • 1 yellow onion
  • 3 garlic cloves
  • 1 sweet potato
  • 5-7 tsp red curry depending on the heat you like
  • 1 red chili optional
  • 1 tbsp tomato pure
  • 100 ml water and more if needed
  • 1 head of broccoli
  • 1 sweet pepper
  • 1 ½ can coconut milk
  • ½ lime juiced

Instructions

  • Chop the onion in small pieces and mince the garlic.
  • Peel the sweet potato and cut into smaller pieces.
  • Cut the florets off the broccoli.
  • Cut sweet peppers in large pieces.
  • Fry onion and garlic in a large frying pan or sauteuse.
  • Add sweet potato, red curry and tomato pure, stir with a spoon.
  • If using chili, slice the chili and add to the pot.
  • Add water and cook under lid for 5-7 minutes under a lid. Add more water if it looks dry
  • Add broccoli, sweet peppers, coconut milk and lime juice.
  • Bring to boil then simmer for 10 minutes under a lid.
  • Taste and add another squeeze of lime if needed.
  • Serve with basmati rice.

Notes

Freeze the remaining coconut milk in an airtight container.