Sweet Potato Thai Curry

Oct 19, 2020 | Bowls, Quick and easy mains, Recipes

That fall season is slowly creeping in here. Nights are getting chillier (and make for great running weather!), my morning coffees are slowly switching over to predominantly hot coffees, and I’ve been eying my sweater shelf now for a few weeks. Can’t wait till I get to live in my big comfy sweaters all winter long. Who’s with me?!

Before the cold months come in, I like to boost up my cooking with some immune boosting ingredients to ensure that my family enters flu season nice and healthy. So even though the weather is still hot most days, my cooking shifts over to big warm and comforting bowls loaded with warming spices and flavors. Curries. Yum.

I actually used to be so scared of all those orange and yellow spices. Never loved ginger or turmeric. Hated curry powder. But over the years as I’ve learned about how beneficial they can be I’ve learned to incorporate them to my liking and now I’m obsessed. The key is to marry the flavors perfectly so that no one spice is too overpowering, and so that all the other ingredients still have a space to shine through. Sounds a bit philosophical lol. But curries are so impressive. They have so many components with so many wonderful flavors and such a huge micronutrient profile. You can basically get all the antioxidants there are out there in a bowl of curry.

Health Benefits

Let’s talk spice profile here:


  • It’s claim to fame is a nausea inhibitor. So all those with morning sickness, this one’s a keeper (even though anecdotally it always made me feel more nauseous in the early days of my pregnancies). The same properties in ginger that subside nausea can also help in digestive regulation. This is why are often told to drink ginger-ale when we have stomach bugs. Ditch the sugary carbonated beverage and infuse some water with some fresh ginger and lemon. Should really help settle the tummy.
  • But Ginger can do so much more than that! It has a compound inside that literally deters germs bacteria. Such a super power of a spice for the winter months when all the kids are bringing home all the germs and sickness.
  • It’s anti-inflammatory powers can actually help in the gum health arena because it deters a build up of bacteria or other inflammatory causing conditions. Another great thing to be getting in during pregnancy since the body is often prone to poor dental health during this time. These anti-inflammatory powers are the same reason ginger can help muscle soreness and arthritis flare ups. Even IBS. he ginger can actually help subside any of these common forms of inflammation.

These are just some benefits to name a few. I can probably write an entire page worth of ginger super powers. But let’s spotlight turmeric too so he doesn’t feel too left out. This one’s a gem.


  • It’s actually the cousin of ginger. Both contain compounds called beta carotene that gives each spice its orange color. The same compound found in carrots and sweet potatoes and squash. This compound is known to fight infection, ward off destructive diseases (cancer, heart disease, brain and lung complications), and is even linked to regulating eye site, memory function and even mood. Because it has been shown to help brain function so effectively, turmeric has even been linked to fighting off headaches. A good idea to get in during cold and flu season for sure!

So much more I can say about these literal superfoods. And let’s not forget the sweet potatoes are actually known to be natures’s superfood! So this bowl of curry will not disappoint. And if you add it in regularly to your family meals, you may up your chances of getting through the winter months unscathed.

It’s really so yum. A big bowl of comfort. Give it a try and let me know how you like it!

Wishing us all a healthy and strong winter season ahead!



About Me

I’m Liat, a certified Nutritional Therapy Practitioner and dietician in training. My goal is to help you navigate healthy living and real food eating here in Israel. To help you navigate labels and certifications on our food products and source out the most nutrient dense options Israel has to offer. Happy navigating fellow fresh sabras xoxo

Sweet Potato Thai Curry

Servings: four to six


1-2 tbsp coconut oil or any high smoke point oil
1 large onion, sliced
2 garlic cloves, Minced
2 carrots, sliced into discs
2 sweet potatoes, diced
1 zucchini diced
1/2 tsp curry powder
1/2 tsp dried basil
1/2 tsp turmeric
1/2 tsp freshly ground ginger
1/2 tsp garlic paste (or a cube of frozen garlic)
Salt to taste
1/4 cup veggie broth
250 mls coconut cream
1/2 lime, juiced

To serve:
Steamed jasmine rice
Crispy baked tofu or some oven baked chickpeas


1. In a large pan sauté onions and garlic until translucent
2. Add carrots, sweet potatoes and zucchini. Sauté until they begin to soften
3. Add spices and mix to coat all the veggies. Leave on flame for 5 more minutes to infuse the flavor
4. Add the broth and coconut cream and bring to a boil. Reduce flame to low, cover the pot and simmer for 20-30 minutes
5. Once the flame is turned off, add a squeeze of lime (optional)
6. Serve over jasmine rice with some crispy tofu or crispy roasted chickpeas
7. Stores well in the fridge for 4-5 days

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