Sweet Potatoes Topped with Vegetable Green Curry
This dorm-friendly—and delicious—microwave meal can easily be made vegan
Anyone looking for an easy and healthy weeknight meal should add this sweet potato dish to their repertoire. Earthy sweet potatoes get topped with a creamy and flavorful vegetable green curry. What’s more, it all comes together in less than a half an hour, is cooked entirely in a microwave, and can easily be made vegan by omitting the fish sauce and using a vegan green curry paste.
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2 servings
- 2 sweet potatoes
- 1 cup coconut milk
- 2 tablespoons green curry paste
- ½ teaspoon fish sauce (optional)
- 1¼ cup frozen mixed vegetables
- ¼ cup bamboo shoots, drained
- 1 lime
- Wash and scrub sweet potatoes. Pat them dry, then pierce them a few times with a fork.
- Place sweet potatoes on a microwave-safe plate. Microwave them for six minutes, then in increments of 30 seconds until tender.
- In a microwave-safe bowl, mix together the coconut milk, green curry paste, and fish sauce (if using). Add the frozen vegetables and bamboo shoots, then give the mixture another stir. Cover. Microwave for two minutes. Stir. Then microwave for another minute. If not warm enough, microwave in 30-second increments until hot.
- Split the sweet potatoes open and fill with the vegetable green curry. Squeeze a little lime juice on top and enjoy!
To make this vegan, omit the fish sauce and be sure to use a vegan green curry paste (such as Thai Kitchen brand).
Use any frozen vegetables you desire. Bell peppers (if you can find a mix that includes them) add a nice flavor to the dish.
Freeze any leftover coconut milk, green curry paste, and bamboo shoots and defrost when you want to make this dish again.