This Roasted Garlic and Sweet Potato Curry is wonderfully satisfying with coconut milk, spinach and sweet potatoes. Roasted garlic gives this curry an underlying depth of flavor that boosts the tender roasted sweet potatoes, simple broth and rice noodles. An easy curry that yields exceptional comfort food year round.
Another curry dish! I hope you aren’t totally sick of them yet. Because I’ll never be tired of curry recipes. Therefore, there will always be new ones! Curry is one of those great comfort food meals that can be served year round.
With less than 10 ingredients, this curry is easy to throw together with ingredients you probably already have on hand. Red curry paste adds a little heat kick with a creamy coconut broth that has been mixed with a roasted garlic paste. Simple and fabulous.
Gather your ingredients
- sweet potatoes- also known as yams
- garlic- 2 whole heads will be needed
- spinach- get that baby spinach for easy chopping
- coconut milk- full fat!
- Red curry paste- here is my favorite
- chicken broth- unsalted is best
- soy sauce- low sodium is my choice preference
- fresh cilantro- parsley can be substituted
- rice noodles- or you can sub angel hair pasta
- olive oil
Make the Roasted Garlic and Sweet Potato Curry
Preheat your oven so it’s nice and hot. Slice the tops off the heads of the garlic so the cloves are exposed, but keeping the head in tact. Drizzle a little olive oil over the exposed cloves, then wrap them in foil. Place directly on the oven rack and roast for 50 minutes or so, until the cloves are tender.
Meanwhile, peel and cube the sweet potatoes. Toss in olive oil with a little salt and pepper. Spread out on a baking sheet and pop in the oven. Roast, tossing occasionally for about 40 minutes, or until tender when poked with a fork.
Once the garlic has roasted and cooled a little, press the cloves out of their skins into a small bowl and whisk with a fork until smooth.
In a large pot over medium-low heat, whisk together the garlic paste and red curry paste until smooth and fragrant. Whisk in the liquid ingredients. Bring it all to a boil.
While you wait for the mixture to come to a boil, cook the rice noodles according to package instructions. Once the mixture comes to a boil, stir in the roasted sweet potatoes, spinach and cilantro. Cook for a couple of minutes.
To serve, ladle the broth and vegetables into servings bowls, and top with the cooked rice noodles. Devour immediately.
The oven does all the hard work in this simple and healthy curry that is satisfying and filling.
Notes and tidbits
I suggest storing the noodles and curry separately in the refrigerator, otherwise the noodles will absorb all the liquid.
Try to cube the sweet potatoes as evenly as possible so they cook at the same rate.
You can substitute chopped kale for the spinach if you prefer.
Parsley can be substituted for the cilantro.
Other curry dishes you’ll love
Sweet Potato Lentil Curry with Crispy Sesame Chickpeas
Chicken Coconut Curry with Rice Noodles
Chicken Curry with Zucchini Noodles
Roasted Garlic and Sweet Potato Curry
A simple and satisfying curry filled with rice noodles, tender sweet potatoes and roasted garlic.
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 whole heads garlic, tops sliced off
- 2 Tablespoons plus 1/2 teaspoon olive oil, divided
- 2 cans coconut milk, shaken
- 3 Tablespoons red curry paste
- 4 cups low-sodium chicken broth
- 2 Tablespoons low-sodium soy sauce
- 2 cups spinach
- 14 cup fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces rice noodles
- Preheat the oven to 375ºF. Toss the sweet potatoes in 2 Tablespoons olive oil and a sprinkle of salt and pepper. Spread out on a medium baking sheet. Drizzle the 1/2 teaspoon over the tops of the cut off garlic heads. Wrap tightly in tin foil. Place the sweet potatoes and the wrapped garlic in the oven, placing the garlic directly on an oven rack. Bake for 40 minutes, tossing the sweet potatoes once, or until the potatoes are tender when poked with a pairing knife. Remove the sweet potatoes from the oven. Continue roasting the garlic for another 10 minutes. Remove from the oven and remove the garlic from the tinfoil. Let cool.
- Once the garlic has cooled, gently squeeze the cloves into a small bowl. Mash the cloves with a fork to form a rough garlic paste.
- In a large pot over medium-low heat, whisk together the roasted garlic paste and red curry paste. Cook for 1 minute. Stir in the coconut milk, chicken broth and soy sauce. Bring to a boil over medium-high heat. Stir in the sweet potatoes, spinach, cilantro, salt and pepper. Cook for 5 minutes.
- Meanwhile, cook the rice noodles according to the manufacturer's instructions.
- To serve, ladle the curry into serving bowls, then top with rice noodles. Serve!
- Store curry and rice noodles separately in the refrigerator up to 4 days.