Disclosure: This post may contain affiliate links.
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
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Sweet Potato Curry Farro
Ingredients
- 1 tbsp coconut oil
- 1/2 cup yellow onion diced
- 3 garlic cloves minced
- 1 tsp fresh ginger grated
- 3 tbsp red curry paste
- 1 tsp curry powder
- 1 tsp sugar
- 2 cups vegetable broth
- 13.5 oz. coconut milk 1 can
- 1 1/2 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.
- 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
Nutrition
UPDATE NOTE: This post was originally published in January 2017. It was updated with new text and photos in November 2020.
