The most delicious healthy Thai potato curry bowl you will ever eat! This healthy, vegan sweet potato and zucchini red curry bowl recipe has bold flavors. Firstly, if you love bold flavors, then this is the dish for you. Moreover, this Thai bowl recipe is loaded with nourishing ingredients and delivered in the flavor department. The red curry health benefits are truly impressive for your body.
Easy Vegan Dinner Dish That Will Knock Your Socks Off!
One cup of cooked sweet potato provides 769% of your daily needs of vitamin A. So, vitamin A helps regenerate collagen and keep your skin smooth. In addition, it also helps prevent dry and brittle hair. Vitamin B6 is also important for healthy hair and helps with beauty sleep. Also, eating sweet potatoes can also help reduce the appearance of scars and aid wound healing.
Sweet potatoes are rich in fiber and can help manage blood sugar levels. They also contain plant compounds including beta-carotene, chlorogenic acid, and anthocyanins. To clarify, beta carotene is an antioxidant that your body will convert into vitamin A. In addition, vitamin A is critical for your skin. You can learn more about sweet potatoes here.
KEY NUTRIENTS OF SWEET POTATOES
Vitamin C | Potassium | Antioxidants | Vitamin A | Manganese | Vitamin B6 | Chlorogenic acid | Vitamin B5 | Beta Carotene | Vitamin E | Anthocyanins | Cyanidins | Peonidins
Thai Sweet Potato and Zucchini Red Curry Recipe
½ yellow onion (chopped)
3 garlic cloves (minced)
1 tablespoon ginger (freshly grated)
¼ cup water
2 tablespoons Thai red curry paste
- 1 red bell pepper (chopped)
1 cup organic coconut milk (full fat, from the can).
½ cup dry red lentils
1 sweet potato (medium-sized, peeled, and cut into cubes).
- 1 ½ cups organic vegetable broth
¼ cup cilantro (chopped)
Firstly, heat the coconut oil in a large pot over medium heat. After that, add the onion, garlic, and ginger, and sauté for 3 to 5 minutes until golden brown.
Secondly, add the coconut milk, broth, and curry paste, and stir to combine. Next, add in the water and lentils. Stir again. Then cook for 10 minutes, while stirring occasionally.
Next, add the sweet potato, zucchini, and bell pepper, stir to combine. Then cover with a lid and reduce the heat to medium-low. Cook for 15 to 20 minutes or until the vegetables are tender, stirring often.
Next, divide between bowls, top with cilantro. Serve with jasmine rice if you like. Enjoy.
THAI POTATO CURRY RECIPE LEFTOVER TIPS:
Refrigerate in an airtight container for up to three days.
Note: Please note ‘Tips’ above for suitable substitutions, storage advice, and more!
Enjoy This Thai Sweet Potato Red Curry Bowl Recipe Tonight for Dinner!
So, if you make this vegan red curry bowl recipe or any other Thai curry recipe that you enjoy, let me know in the comment section below. Did you know that red curry health benefits can be good for your body?
Also, if you want to try another curry recipe, consider How to Make Quick & Simple Chickpea Red Curry Recipe (Vegetarian).