Vegan Thai Curry


  • 2-3 tablespoons coconut oil (or olive oil)
  • 1 yellow onion, diced
  • 2 lbs sweet potatoes, diced and blanched
  • 3 cloves garlic, minced
  • 3 teaspoons ground ginger
  • 2 teaspoons ground coriander
  • 1 13-oz can coconut milk
  • 4 cups fresh spinach leaves
  • 4 tablespoons Thai Red Curry Paste
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Cilantro for garnish

Directions (serves 6)

  1. In a large skillet over medium-high heat add oil and onions and sauté until onions begin to soften (about 5 minutes) stirring occasionally.
  2. Add sweet potatoes and cook 5 minutes, stirring frequently.
  3. Add garlic, ginger, and coriander. Cook for 1 minute or until fragrant, stirring frequently.
  4. Add coconut milk, curry paste, salt, and pepper.
  5. Reduce heat to medium and simmer the mixture for 5-10 minutes until it begins to thicken.
  6. Add spinach and lime juice. Stir to combine. Cook until spinach has wilted.
  7. Taste and add additional seasoning if desired.
  8. Serve over rice, naan, pita, or eat as is. Garnish with cilantro.

Recipe provided by Aramark Cooking Demonstration.

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