A weeknight, short on time, with some leftover vegetables in the fridge? Our Thai-style sweet potato spread becomes the base for a creamy, flavorful curry. It already provides sweetness, spices, and a thickening agent—so you just add whatever makes sense.
What You’ll Need
- Vegetables of your choice (zucchini, bell pepper, carrot, cauliflower, broccoli… anything works)
- Olive oil, salt, and pepper
- Thai-style sweet potato spread
- Coconut milk
- Cooked rice
- Fresh cilantro and scallions
Preparation
- Cut the vegetables into pieces.
- Sauté them in a drizzle of olive oil with salt and pepper until they’re tender but still crisp.
- Add the Thai sweet potato spread and toss to coat the vegetables evenly.
- Pour in the coconut milk and let it simmer for a few moments, until the sauce is creamy.
- Serve over a bed of rice, sprinkled with chopped cilantro and scallions.
Our tip: Adjust the amount of coconut milk depending on the desired texture—use more for a generous sauce, less for a thick, coating curry.
Enjoy your meal!
