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Sweet Potato Curry 

Feeds 4-6

Thai curry is a favorite technique of mine to keep my winter produce from getting monotonous. This is a great season to get creative in the kitchen and really appreciate the ebb and flow of seasonal produce. Luckily for us, winter vegetables are a perfect canvas for bold exciting flavors like this sweet potato curry. Steam up some rice and you’re all set for dinner. And lunch the next day. And maybe a snack too. 


  • 2 cups diced sweet potato
  • 1 cup Koginut squash
  • 1 bunch of mustard greens (or spinach or kale)
  • ½ cup chopped mushrooms
  • 1 diced onion
  • 2 cloves minced garlic
  • 1 2in. piece of fresh ginger
  • 1 2in. piece of fresh turmeric
  • 1 2in. piece of fresh lemongrass, whole
  • 6 tablespoons sesame oil
  • 1 kaffir lime leaf or the zest of 2 limes
  • 1 can coconut milk
  • 2-3 tablespoons of green or red curry paste
  • 3 cups of stock (any kind)
  • ¼ cup fish sauce
  • ¼ cup torn mint leaves
  • ½ cup roughly chopped cilantro (you can eat the stems!)
  • 4 scallions, sliced thinly
  • Lime wedges for finishing
  • Serrano chilis, sliced thin for finishing (optional)


  1. Preheat your oven to 425F.
  2. Season the sweet potato and koginut squash with 3 tablespoons of sesame oil and salt. Feel free to throw any other seasonings you like on there. We encourage creativity!
  3. Arrange them on a baking tray and roast until they are browned, but still a bit firm. We’ll finish cooking those in the pot!
  4. Heat 3 tablespoons of the sesame oil in a tall pot. When it is hot add your ginger, garlic, turmeric, lemongrass, and onion.
  5. Once your aromatics start to brown, and they will do so relatively quickly so keep an eye on it, add in your mushrooms and mustard greens.
  6. Once you have them sauteed and they begin to wilt, add in your stock, coconut milk, lime zest or kaffir lime leaf, curry paste, and fish sauce.
  7. Allow it to come to a boil and simmer for 20-30 minutes.
  8. Add your roasted sweet potatoes and squash. Allow it to simmer for an addition 15 minutes. Remove from the heat and season to taste.
  9. Top with scallions, mint, cilantro, serranos (if using), and a squeeze of lime.