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farro, spinach and sweet potato in a skillet
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5 from 4 votes

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!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: dinner
Cuisine: American, Thai
Diet: Vegan, Vegetarian
Keyword: curry farro, sweet potato curry
Servings: 4
Calories: 579kcal
Author: Erin


  • 1 tablespoon coconut oil
  • 1/2 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 1/2 cups farro rinsed
  • 2 cups spinach or more
  • 1 medium sweet potato
  • 1 cup almond milk
  • salt and pepper to taste


  • 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.


*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 


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