Creamy Peanut Butter Sweet Potato Curry
Made with thick coconut milk and rich peanut butter, this Creamy Sweet Potato Peanut Butter Curry will please vegetarians and omnivores alike!
Servings: 6 servings
Calories: 286kcal
Ingredients
Spice Mix
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 ½ teaspoons sea salt
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- fresh black pepper
Curry
- 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
- 15 ounces full fat coconut milk
- 15 ounces 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.
Instructions
- 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!
Notes
- I love to use full fat coconut milk to make this curry super rich and creamy.
- Use whichever you veggies you want! You'll just want about 2 cups worth of cut up veggies.
Nutrition
Calories: 286kcal | Carbohydrates: 23g | Protein: 6g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 762mg | Potassium: 735mg | Fiber: 5g | Sugar: 8g | Vitamin A: 7308IU | Vitamin C: 86mg | Calcium: 78mg | Iron: 5mg