Craving curry like CRAZY lately and this Sweet Potato Yellow Curry just happened and has been on repeat! Comfort food with a little kick!
Funny how cravings change after being pregnant and while I’ve always loved Thai food and curry I have never loved curry this much, especially yellow curry. Don’t get me wrong since my peanut butter cravings are off the chart even more so than pre-pregnancy and slightly more than pregnancy I’m also wanting Pad Thai. Oh and I can’t forget my favorite mango sticky rice (how I get my fix for breakfast, sometimes making with chia seeds instead of rice if we don’t have leftover rice).
Thinking I had baby potatoes and some other standard ingredients one night I went to make curry and when I didn’t I decided to sub sweet potatoes and man it was ahh-mazing! Dang pregnancy brain turned into exhausted new mama brain just worked in my favor. Sweet Potato Yellow Curry is a flavor and nutrition packed dish pairing sweet potatoes with all the traditional flavors of curry in a combo that satisfies all the senses.
The first time I made it without the tofu and added spinach. Yeah I’m not sure if spinach or tofu are traditional yellow curry ingredients but they should be. Wanting to add some protein then I added tofu. Even if you aren’t a tofu fan it works in this curry because there are so many flavors. As far as texture you can either add it in if you like it softer or if you’re like me and aren’t a big fan of tofu that way you can bake or pan fry it before adding it to the curry so it has a crispier texture.
Luckily my husband is loving this curry craving too and wanting it just as much as I do so I get my fix 2-3 times a week. Pretty much replacing my pre-pregnancy Mexican or other cravings.
Curry is so versatile, at least in our house, so if we have leftovers I stretch the leftovers adding other veggies we have in the fridge like broccoli, pea pods, ect.
Making my own yellow curry sauce to keep stocked in the freezer has become almost as much of a staple as sourdough bread was that I haven’t been making as much as I use to. Making sourdough at least once, sometimes twice, a week has moved to about every other week and making batches of curry paste every couple weeks. I’m sure our staple sourdough will be back soon but it’s just trying to get back into a routine and schedule with a 6 week old, as of yesterday, baby.
Curry has peaked my curiosity and I’m wanting to branch our and try Naan bread and a few other things. Also learning more about Thai vs Indian curry so I’ve been talking to a friend that makes a lot of Indian food. Of course not much time to play right now with the baby and trying to get my site fixed to where I want it.
Anyone else get into food phases? Happens to me all the time and I will have things on repeat like an old broken record. It’s usually based on cravings or something my body needs or is lacking like iron.
Still working on getting the website to look like what I want and tweak things. I know some of you messaged me about not being able to comment on last weeks post. Sorry it was a new firewall setting and it was a quick fix. Thank you for your continued support as I work though getting things back up and posting only once a week while we get into a schedule over here as a new party of 5. If you are on Instagram I’m trying to keep up over there and post daily, and on Stories, with what’s fueling me and crazy mom life. Wishing curry was more photogenic, aside from it’s bright yellow color, so I haven’t been sharing it much.
Hoping to get the all clear at my appointment tomorrow to start working out again. As much as I want it and crave it I’m partly wondering how my exhausted body is going fit that in with crazy daily life when I can’t find time to get laundry in or take a shower until after my husband gets home some days. Feeling like a first time mom over here but not being one I know things will get better and I’ll find more time in my day soon. The last few weeks have been consumed with planning and doing everything for Baby G’s baptism yesterday so hopefully soon is in the near future.
Don’t forget it’s Meatless Monday and there are more great recipes linked up below and as always Deborah and I hope you join us and look forward to what’s cooking in your kitchen.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 1 TBSP avocado or olive oil
- 1 medium yellow onion, cut half and chopped into chunks
- 15 oz firm tofu drained and pressed, optional (Sprouted Organic Tofu)
- 1/3 c yellow curry paste (see recipe below or use your favorite)
- 2-3 c 1" sweet potato cubes, peeled (1 large or 2-3 small)
- 1 large red bell pepper, seeds removed and cut into 1" pieces
- 1 14 oz can coconut milk, not light
- 1 TBSP coconut palm sugar, optional
- 1 c rice (brown jasmine or basmati)
- 1/4 c cilantro leaves
Ingredients
|
|
- If using tofu drained and pressed. Cut tofu blocks into thirds length-wise. Lay paper towels down on a plate or cutting board. Place tofu on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books, cans, or even a cast iron skillet. Let sit for at least 30 minutes or you can do this ahead and keep in the fridge longer. Cut tofu into 1" cubes.
- Prepare all the ingredients, cutting vegetables.
- If using brown rice that takes 40 minutes start rice now. If making rice that takes less than 25 minutes start when curry is simmering.
- In a large skillet heat oil over medium heat.
- Add onion and sauté 2-3 minutes.
- Add red pepper and cook an additional 2 minutes.
- Stir in yellow curry paste for 30 seconds before adding coconut milk and optional coconut palm sugar.
- Stir in sweet potatoes, cover, and reduce to simmer 25 minutes or until potatoes are tender.
- If you want crispier tofu you can pan fry it over medium heat or cook in an airfyer for 10 minutes, add to curry.
- If not making crispy tofu stir into curry the last 5 minutes.
- Serve curry with rice and top with fresh cilantro.
- Enjoy!
For a more traditional and non vegan add 2 teaspoons of fish sauce. Tofu is optional. You can add another protein of choice or if omitting I like to add in 5oz of fresh spinach the last minute.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
1/3 cup servings
|
- 4 large shallots
- 4 large heads of garlic, NOT cloves full heads
- 1 6" piece fresh ginger
- 2-6 fresh Thai chili peppers, washed and stems cut off
- 4 1/2 tsp salt
- 3 TBSP turmeric powder (Navitas Organics)
- 3 TBSP mild curry powder
- 2 tsp ground coriander
- 3 TBSP lemongrass paste*
- 1/3 c packed cilantro leaves and steams (I tear off the top of a bunch of cilantro and use the little stems but not the larger stems)
Ingredients
|
|
- Preheat the oven to 350F.
- Peel shallots, peel ginger and slice into 1/8" thick slices or a little thinner, and remove outer paper from garlic and slice off the top (tip to expose each clove).
- Place ginger on a piece of tin foil in a single layer and drizzle with extra virgin olive oil. Place a piece of tin foil over top and fold up edges to seal. Place on a baking sheet.
- Place shallots and garlic on squares of tin foil big enough to wrap around them. Drizzle each shallot with extra virgin olive oil and wrap with tin foil. Drizzle tops of garlic (where cloves are exposed) with extra virgin olive oil and wrap each head in foil. Place on baking sheet with the ginger.
- Bake for 30 minutes or until the ginger is soft and garlic is golden brown. Remove from oven and let cool.
- Once cooled squeeze the garlic cloves out of the paper into a food processor or very strong blender. Add the remaining ingredients, adding only 2 chili peppers to start, and puree until smooth. Add a tablespoon or two of water if needed.
- Test for heat, I tend to go a little hotter than I like as I always mix with coconut milk when making curry which takes the heat level down a little as does adding other ingredients making it less potent. Add more chili peppers one by one until desired heat level is reached. I usually end up using 4 Thai chili peppers.
- Divide paste up into 4 containers, about 1/3 cup each. If not using right away store in the freezer, or if using soon you can store in the refrigerator for up to a week.
Lemongrass paste can be found in the produce section of the grocery store in a tube. Each tube makes 2 batches. I've recently seen jars in the Thai food section of another store but have not tried it I've only used the tube that is refrigerated and in the produce section (usually by the fresh herbs).
Comfort food with a little kick! Spice up #MeatlessMonday with Sweet Potato Yellow Curry! Click To Tweet
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Deborah Brooks
I love curried tofu! So easy to make and so much yum in a bowl. Have a great week!
Debbie
Pregnancy brain is brilliant! This looks and sounds amazing and (after I gather the yellow curry paste ingredients) plan on making it asap.
Julie
What a great recipe! I love homemade curry and need to try this. THanks for hosting!
Jenny
My kiddos are very fond of potatoes. Can’t wait to try this recipe, I know my family will love it! What happens if i leave out coconut milk?
awhiskandtwowands
The coconut milk is required to make the sauce. I’m not sure you can really substitute anything for it and still get the same flavor and texture. Is there a reason you aren’t wanting to add it? Maybe a nut based milk but not sure it would turn out the same. Hope you’re able to try it and you and your family enjoy it.
Thai food
Great suggestions!You’re totally right! having some standby meals are great ways to get meals on the table for less!
Regards:
Thai Food Near Me