Tested till perfect Thai Sweet Potato Curry
Thai Sweet Potato Curry

Thai Sweet Potato Curry

This gently spicy dish packs a healthy dose of vitamin A, folate and antioxidants, thanks to all of the colourful vegetables. A little bit of tofu makes a nice protein source, and cooking it in the sauce from the beginning gives it time to absorb the delicious curry flavours.

By Melanie Stuparyk and The Test Kitchen

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 40 minutes
  • Portion size Makes 4 servings


  • 2/3 cup 2/3cuplong-grain brown rice
  • 1 tsp 1tspcanola oil
  • 1 1oniononions, sliced
  • 1 1large sweet potatosweet potatoes, (about 300 g), peeled and coarsely chopped
  • 175 g 175gextra-firm tofu, drained and cubed
  • 1/4 cup 1/4cuplight coconut milk
  • 1 tbsp 1tbspred curry paste
  • 1 tbsp 1tbspfish sauce
  • 2 cups 2cupsbite-size cauliflower floretcauliflower florets
  • 2 cups 2cupscut green beans, (1-inch/2.5 cm pieces)
  • 1/2 tsp 1/2tsplime juice
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In large saucepan of boiling water, cook rice until tender, about 40 minutes. Drain.

Meanwhile, in large skillet, heat oil over medium-high heat; saute onion until just beginning to soften, 2 to 3 minutes. Stir in sweet potato and tofu. Whisk together 1-1/2 cups water, coconut milk, curry paste and fish sauce; add to pan. Bring to boil; reduce heat, cover and simmer for 6 minutes.

Stir in cauliflower and green beans; simmer, uncovered and stirring occasionally, until sweet potatoes are tender and sauce is thickened, about 10 minutes. Stir in lime juice; serve over rice.

Nutritional Information PER SERVING: about

cal 298 pro 12g total fat 8g sat. fat 2g
carb 46g dietary fibre 6g sugar 7g chol 0mg
sodium 392mg potassium 469mg

% RDI:

calcium 13% iron 16% vit A 108% vit C 60%
folate 27%
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