The other night, Brett and I got to go on our first date just the two of us since arriving back in China. Some sweet friends of ours offered to come over and watch Harper so that we could squeeze in a date. The days leading up to our date, we both had massive Chinese food cravings. We tried to keep our cravings at bay and eat at home, because we knew we’d be eating Chinese food for dinner on our date night. But the smells and convenience of Chinese food lured us in and we ended up spoiling our Chinese-dinner-date-night the night before our friends were going to watch Harper (we can only eat Chinese food so often). So instead of a dinner date, we decided it would be fun to go on a running date at the wetlands park near our house. Usually we have to tag-team exercise or plan to workout during one of Harper’s naps. We also don’t usually run at the same pace, with Brett being a little faster than me. Thankfully, however, due to us both just recently getting over injuries, we actually run at about the same pace currently, so a running date together seemed perfect.
Our friends came over around dinnertime and Brett and I headed out on our bikes, riding through the crowds of school kids being let out for dinner. It had been ages since I ran at the wetlands park! We locked our bikes up and started our 5 mile run. The weather was perfect and the sun was setting so it wasn’t too sunny or hot. It was also so nice to not have to push Harper in the stroller, as that adds another level of intensity. It was the farthest I had run in a while and our pace was also slower than I’d run in a while, but I felt so grateful to be healthy and to be able to run with Brett. He’s training for the half marathon in our city this fall, but I currently am enjoying being able to run and exercise how I want, when I want.
After some sweaty selfies with some other random Chinese runners, we biked back home in time to put Harper to bed. We reheated leftovers for dinner and finished The Hunger Games using our projector, while eating cookies and drinking tea on the couch. It was a great night.
Creamy Peanut Butter Sweet Potato Curry:
Well, that story actually has nothing to do with this amazingly rich and creamy sweet potato curry recipe. I wish I could say this curry was waiting for us in the fridge after our date-night run, but that would be a lie. I made this the day after our date and we enjoyed it for an random, weekday lunch. I will say that this curry does make for amazing leftovers throughout the week as the flavors have time to meld together the longer it sits in the fridge. This recipe was a mash up of two different curry recipes I had recently come across. I loved the idea of adding peanut butter to curry to give it that rich, decadent taste and the veggies add a nice lightness to the dish. Despite this curry being vegan, I’m positive any meat eaters would devour this recipe. It’s hearty, filling and the creaminess from the coconut milk and peanut butter makes it so satisfying.
What is Curry Powder made of?
You may be confused at the fact that there is no curry powder used in this curry recipe. Curry powder is actually a blend of a few different spices, including turmeric, coriander, cumin, ginger, etc. So while I didn’t use any curry powder in this recipe, I did use all the components of curry powder. The result was the most aromatic curry I’ve ever made! I love using fresh garlic and ginger in my curries and sautéing those until soft before adding in the remaining spice blend. As you prepare this curry, feel free to adjust the spices to your liking. You can also add in some cayenne or chili flakes for extra heat!
As for garnish, we love to mirror the coriander in the curry with some fresh cilantro on top. The acidity from some fresh lemon or lime juice will also help to brighten up the curry and balance out all the richness.
I’d love to know your thoughts on this peanut butter curry recipe! Leave a comment down below, rate the recipe and be sure to share it with friends! As always, be sure to snap a pic of the final product and share it on Instagram (tagging @theconscientiouseater) so that I can see your creation!
Help The World Eat More Plants!
- Spice Mix:
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1½ teaspoons sea salt
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- fresh black pepper
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 red chili (optional), minced
- 2 tablespoons tomato paste
- 1 large sweet potato (1 1b.), about 3 -4 cups chopped
- 1 15 oz. can full fat coconut milk
- 1 15 oz. can chopped tomatoes
- 2 cups chopped vegetables (bell pepper, green beans, carrot, etc.)
- ¼ cup natural peanut butter
- Garnish: more salt and pepper, fresh lemon juice, cilantro, chili flakes, etc.
- In a small bowl, whisk together the spice mix ingredients. Set aside.
- In a large pot over medium heat, sauté the onion, garlic, grated ginger and chili in some water until soft, adding more water as necessary.
- Add in the spice mix and tomato paste, stir everything together and sauté until fragrant, about 2-3 minutes.
- Add in the chopped sweet potato and stir everything together until the sweet potato is coated in the spice mixture.
- Pour in the coconut milk and chopped tomatoes and bring everything to a boil. Reduce the heat to a simmer and allow the sweet potatoes to cook for about 10 minutes.
- After 10 minutes, add in the chopped vegetables and allow everything to simmer for another 10-20 minutes or until the sweet potatoes are fork tender and the curry is nice and thick. Make sure to stir the curry occasionally as it simmers.
- Towards the end of cooking, stir in the natural peanut butter.
- Taste and add more salt or spices as needed.
- Serve with steamed rice, fresh lemon or lime juice, cilantro and chili flakes!