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This Sweet Potato Curry Farro combines two flavors—sweet potatoes and curry paste—into one tasty side dish. It’s extra creamy thanks to the mashed potatoes, and it’s vegan too!
It’s Monday morning and I think we could all use something a little hearty yet secretly healthy. Insert: farro. I love farro and apparently Miguel does too. He’s actually requested this recipe two times since I first made it, even though he “doesn’t like” curry. ….mmmm ok. Whatever you say, man.
I know I’m in the minority here, but I’m not overly obsessed with sweet potatoes. When I eat them, I typically roast them and eat them with—please don’t just me—ketchup. I know they’re sweet potatoes and so many people eat them with cinnamon and call them dessert, but no. To me, they’re absolutely a side dish and still a savory food, despite their slightly sweet taste. I have had delicious sweet potato casseroles, but that’s not how I eat them on the reg. I prefer them with ketchup or apparently with curry paste.
Thoughts on farro? Love it? Hate it? Still haven’t tried it? So I’m not about to hate on quinoa because quinoa and farro are very different, but if I had to choose, I’d choose farro. I feel like it has a more neutral taste, and it’s fluffy! Like rice, ish.
This curry farro is extra creamy and smooth thanks to the mashed sweet potatoes+curry paste. It’s like they were made for each other. You’ll roast the sweet potatoes in the oven and then blend them in a blender or food processor so they’re mashed, and then you’ll combine them with the farro and spices, and that’s how this dish is made. It’s an easy side dish or lunch recipe that’s full of flavor, aka super necessary since side dishes tend to take a back seat to main dishes. Not today though!
A few bonuses is that this dish is meat free, dairy free and nut free—something you don’t find super often on TAE. I wasn’t intentional, but I’m hoping tons of people can enjoy this curry farro because of the simple and healthy ingredient list. After all, though I don’t mind spending time on desserts, I refuse to spend a ton of time with my savory meals. NOPE.
This farro is for everyone, so eat up!
- 2 sweet potatoes peeled and sliced
- 2 tbsp olive oil
- 1/2 cup almond or coconut milk*
- 1/2 yellow onion diced
- 3 tbsp red curry paste
- 1 tsp chili sauce
- 1 tsp fresh ginger
- 3/4 cup coconut milk
- 1 1/2 cups uncooked farro
- 1 cup water
- Optional: handful of spinach and chickpeas
- Preheat oven to 450°.
- Place sliced potatoes in a bowl and drizzle with olive oil.
- Stir to combine and then place them on a baking sheet.
- Roast sweet potatoes for approximately 20 minutes, flipping half way through* and then set aside.
- While potatoes are roasting, combine onion, curry paste, chili sauce, ginger, and coconut milk together in a saucepan over medium-high heat for 5 minutes.
- Next, add farro and water to the saucepan. Once boiling, reduce to a simmer and place a lid on the skillet. Simmer until farro is cooked (when it's soft), stir to combine (if you'd like to add spinach, you should do it now--just stir it into the farro mixture until it's soft) and then distribute the farro amongst the appropriate number of bowls/plates you'll be needing.
- Last, place sweet potatoes in a blender or food processor, along with 1/2 cup of milk and blend until potatoes resemble mashed potatoes.
- Spoon potatoes overtop of bowl(s) of farro, top with chickpeas, stir to combine and enjoy!
**Roasting times may vary, but be sure to roast until potatoes are soft.