Sweet Potato Curry Farro

This Sweet Potato Curry Farro combines two flavors--sweet potatoes and curry paste--into one tasty dinner recipe. It's extra creamy and it's vegan, too!

Recipe features

• A recipe that combines the flavor of curry with farro, sweet potato and spinach
• A meal on it's own, or a side dish to this easy tofu curry or crispy baked tofu

Ingredient notes:

Farro - can sub any kind of rice if you prefer

Sweet potato - no real substitution; could probably use butternut squash, though it will alter the flavor a bit

Curry paste - red curry paste; I almost always use the Thai Kitchen brand because it's easy to find (and delicious!)

Spinach - can sub any greens (kale or bok choy would work well)

Method

One: Cook the potatoes. The first step is to cook the sweet potatoes. You can do this in a variety of ways, either by roasting them, cooking them in the microwave or adding them to a pot of boiling water and cooking until soft.

Two: Sauté. Add the onion, ginger and garlic and sauté for 2-3 minutes. Then, add the curry paste and sauté for 1 minute before adding in the sugar, coconut milk and vegetable broth and bringing mixture to a boil.

Third: Add farro. One the skillet is boiling, add in the farro, then cover the skillet, reduce the heat to a simmer and simmer until farro is cooked, approximately 20 minutes.

Fourth: Combine. While the farro is cooking, puree the sweet potatoes. Place cooked sweet potatoes, along with 1 cup of milk, into a blender and pulse until smooth. Then, pour the mixture into the skillet with the farro and stir in the spinach until wilted.

Tips and tricks

• It's good to use canned coconut milk for cooking the farro; but, I think it's best to use a different kind of milk when blending the sweet potato. Otherwise, the coconut overpowers the flavor of the sweet potato.
• Remember to adjust salt and pepper as needed.

Do I have to use farro?

If you don't have farro and still want to make this recipe, you can use rice instead.

Can I substitute other greens?

Yes! Feel free to use bok choy or kale instead of spinach if you prefer.

More vegan recipes

• Instant Pot Spanish Rice
• Air Fryer Carrots
• Butternut Squash Curry

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Sweet Potato Curry Farro

This Sweet Potato Curry Farro combines two flavors--sweet potatoes and curry paste--into one tasty dinner recipe. It's extra creamy and it's vegan, too!

5 from 4 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4

Author: Erin

Ingredients

• 1 tablespoon coconut oil
• ½ cup yellow onion diced
• 3 garlic cloves minced
• 1 teaspoon fresh ginger grated
• 3 tablespoon red curry paste
• 1 teaspoon curry powder
• 1 teaspoon sugar
• 2 cups vegetable broth
• 13.5 oz. coconut milk 1 can
• 1 ½ cups farro rinsed
• 2 cups spinach or more
• 1 medium sweet potato
• 1 cup almond milk
• salt and pepper to taste

Instructions

• Heat oil in a large skillet over medium heat. Add onion, garlic and ginger and sauté for 3-4 minutes. Then, add the curry paste, curry powder and sugar and sauté for 1 minute.
• Add the vegetable broth, coconut milk and farro and stir to combine. Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 25 minutes.
• Meanwhile, cook the sweet potato. You can do this any way you'd like, but personally, I like microwaving the sweet potato because it's fastest! Then, add the sweet potato and almond milk to a blender and blend until smooth. NOTE: make sure to remove the skin before adding the sweet potato to your blender.
• Remove lid from the skillet then pour in the blended sweet potato. Last, stir in the spinach and add salt and pepper to taste.

Notes

*Calories are per serving and are an estimation

*If you don't have (or don't like) farro, you can use rice instead

*Feel free to use any kind of dairy free milk in place of almond milk 

Nutrition

Calories: 579kcal | Carbohydrates: 80g | Protein: 12g | Fat: 26g | Saturated Fat: 22g | Sodium: 615mg | Potassium: 733mg | Fiber: 15g | Sugar: 7g | Vitamin A: 11461IU | Vitamin C: 10mg | Calcium: 170mg | Iron: 6mg

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in January 2017. It was updated with new text and photos in November 2020.