Description

This Sweet Potato Peanut Curry is a rich, hearty, and comforting dish featuring tender sweet potatoes simmered in a creamy, spiced peanut sauce. Perfect for a cozy dinner, it’s naturally vegan, gluten-free, and packed with vibrant flavors from ginger, garlic, and a hint of lime.

Ingredients

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Main Ingredients

2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, freshly grated
2 medium sweet potatoes, peeled and cubed (about 3 cups)
1 red bell pepper, chopped
1 (14 oz) can diced tomatoes
1 (14 oz) can coconut milk
3/4 cup unsweetened natural peanut butter
2 cups vegetable broth

Spices & Seasonings

1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional, for heat)
Salt and black pepper, to taste

To Finish

2 cups baby spinach or chopped kale
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro (for garnish)
Roasted peanuts (for garnish)

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Instructions

Sauté Aromatics: In a large pot over medium heat, warm the oil. Add chopped onion and cook until softened, about 4-5 minutes. Stir in the garlic and ginger and sauté for another minute, until fragrant.
Add Vegetables & Spices: Stir in the curry powder, cumin, smoked paprika, and chili flakes. Cook for 1 minute so the spices become fragrant. Add the cubed sweet potatoes and bell pepper, tossing to coat with the aromatics and spices.
Simmer the Curry: Pour in the diced tomatoes (with juices), coconut milk, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, or until the sweet potatoes are almost tender.
Add Peanut Butter: Stir in the peanut butter until fully incorporated, making sure it melts into a smooth sauce. Continue to simmer for another 10 minutes, stirring occasionally, so the flavors meld and the curry thickens.
Finish & Serve: Add the spinach (or kale) and stir just until wilted. Taste and adjust the seasoning with salt, pepper, and fresh lime juice. Serve hot, garnished with cilantro and roasted peanuts.

Notes

Swap sweet potatoes for butternut squash if desired.
Use almond or cashew butter if peanut allergies are a concern.
For extra protein, add chickpeas or tofu during simmering.
Serve with rice, quinoa, or naan for a complete meal.
Leftovers keep well refrigerated for up to 4 days; flavors deepen over time.

Nutrition

Serving Size: 1 generous bowl (about 1/4 of recipe)
Calories: 430
Sugar: 12g
Sodium: 630mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 7g
Protein: 12g
Cholesterol: 0mg