Scale

5-6 sweet potatoes

1 medium yellow onion

10-12 mini sweet peppers

3 Tbps olive oil

5-6 cloves garlic

2 tsp salt

3 cans fire-roasted tomatoes

2-3 pounds shrimp, tofu, chicken, or steak

1 (32-ounce) carton vegetable stock

1 (7- to 10-ounce) jar curry paste

2 (13.5-ounce) cans full-fat coconut milk

2-3 cups roasted salted cashews, for serving

Fresh cilantro leaves, for garnish

Optional toppings

Chopped cilantro

Roasted cashews

Lime wedges

Sliced green onions

Sriracha or chili crisp

Plain Greek yogurt (or sour cream)

Cook Mode Prevent your screen from going dark

Preheat oven to 425°F.
Toss the sweet potatoes, onion, and mini peppers with olive oil and spread onto parchment-lined baking sheets. Roast until tender and browned around the edges, about 30–40 minutes.
Meanwhile, roast the shrimp, chicken, steak, or tofu on a separate parchment-lined baking sheet until cooked through. (If using thawed precooked shrimp, roast just until heated through and lightly browned.)
In a large stockpot, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the roasted vegetables, vegetable stock, diced tomatoes, curry paste, and coconut milk.
Simmer gently for 30–45 minutes to allow the flavors to blend.
Stir in the cooked protein just long enough to heat through.
Let the curry cool completely before transferring to freezer bags or containers.

If you’re worried about the spiciness, you can start with a half jar of curry paste.
See the tips above the recipe for prepping and freezing the curry.
You might need more vegetable stock to achieve the right consistency. Keep in mind that the curry will thicken when you freeze it, so bring some extra stock on the river or to camp in case you need to dilute it as it’s heating.