Home made Sweet Potato and Peanut Curry
Ingredients (Serves 4)
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp vegetable oil (or coconut oil)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika (or ½ tsp chili powder for heat)
- 1 can (400ml) coconut milk
- 2 tbsp peanut butter (unsweetened, creamy or crunchy)
- 1 tbsp tomato paste (or ½ cup diced tomatoes)
- 1 cup vegetable broth (or water)
- ½ cup crushed peanuts (optional, for garnish)
- Salt and pepper to taste
- Fresh cilantro or lime wedges (optional, for serving)
Optional Add-Ins
- Handful of spinach or kale
- 1 cup chickpeas (for extra protein)
Instructions
1. Sauté Aromatics: Heat oil in a large pot over medium heat. Add the onion and cook until soft (3-4 mins). Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Toast Spices: Add cumin, coriander, turmeric, and paprika. Stir for 1 minute to toast the spices.
3. Add Sweet Potatoes: Toss in the cubed sweet potatoes, coating them in the spice mixture.
4. Simmer: Pour in the coconut milk, vegetable broth, and tomato paste. Stir well, bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the sweet potatoes are tender.
5. Add Peanut Butter: Stir in the peanut butter until fully melted into the sauce. If using spinach or chickpeas, add them now and cook for 3-4 more minutes.
6. Season: Taste and adjust with salt, pepper, or a squeeze of lime juice for brightness.
7. Serve: Garnish with crushed peanuts and cilantro. Serve with rice, naan, or quinoa.
Tips
- Prep Ahead: Cube sweet potatoes in advance to save time.
- Creamier Texture: Blend ¼ cup of the cooked curry with an immersion blender before adding peanut butter.
- Allergy Swap: Use almond butter instead of peanut butter.
This hearty, vegan-friendly curry is rich, creamy, and packed with flavor! Enjoy 🌱✨
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