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Vegetable Peanut Sweet Potato Curry. 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter.
Its getting pretty hot out here. Baking and standing near the stove for too long is not fun. So what to do with the sweet potatoes if not bake them? Make them into a quick curry.
This is a simple Sweet Potato, Veggie, and Pea curry with Peanut butter sauce. Sweet potato works really well with the nut butter and this sweet savory stew is a perfectly satisfying meal as well as satisfies the summer sweet craving. In summer, I prefer less spices in the stews, so I add just a sprinkle of garam masala in the end. Curry powder, Berbere, harissa and cajun spice blend also work well in this curry. Add the spices you prefer towards the end with the peas and adjust to preference. This curry is a great base to build up on with additional vegetables, beans, spices and flavor. For a deeper flavor profile, try the sauce from this very popular Chickpea Turmeric Peanut Butter Curry.
You can also make this into a soup with additional water or broth and serve it hot or cold. Add some chickpeas or lentils to make it hearty. 1 Pot, easy and makes a great dinner.
More 1 Pot meals
- 1 pot Peanut Butter Noodles and Veggies GF
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Aloo Palak Dal – Instant Pot Potato Spinach Lentil Curry GF
In other news, Vietnam is taking steps to end Bear Bile farming. It is one of the most excruciating thing to watch and know and I hope the bears still stuck in cages for their bile, can be free and live a life like a bear.
If you make any of the recipes from the blog, do let me know in the comments how they turned out. Please also rate the recipe!
Peanut Sweet Potato Curry With Veggies & Peas
Ingredients
- 1 tsp oil
- 1/2 cup chopped onion
- 3 cloves of garlic minced
- 1 inch ginger minced
- 1 cup cauliflower florets
- 1/2 bell pepper green or red, chopped
- 1 small sweet potato peeled and cubed
- 1/2 tsp salt
- 3 tbsp peanut butter or other nut butter or sun butter to make it nut-free
- 1 tbsp lime or lemon juice
- 1 to 2 tsp sugar or maple syrup
- 1/2 tsp distilled white or apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp pepper flakes
- 1 tsp sesame oil
- 1 cup or more water or use light coconut milk for creamier
- 1/2 cup peas, thawed if frozen
- black pepper to taste
- garam masala or curry powder to taste, optional
- lemon juice and cayenne
- basil and peanuts for garnish
Instructions
- Heat oil in a skillet over medium heat. Add the onion and garlic and cook until translucent. Fold in the ginger.
- Add peppers, cauliflower, sweet potato and a dash of black pepper and cook for 3 minutes.
- Add the rest of the ingredients till peas and mix well. It will take a few minutes for the nut butter to incorporate. Partially cover and cook for 15 minutes. (You can also add a cup of cooked chickpeas or lentils at this time or fold in some kale now or spinach with the peas).
- Taste and adjust salt, sweet and heat. Add a dash of lemon and cayenne if needed. You can also fold in a bit of garam masala or curry powder.
- Add in the peas. Simmer for another few minutes if needed or until the vegetables are cooked to preference. Adjust consistency if needed with more water or non dairy milk.
- Serve over rice or grains or with toasted pita bread/flatbread. Add some more water during simmering to serve as soup. Can be served hot or cold. I usually garnish with basil or cilantro, pepper flakes and peanuts.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight with just a tiny modification: I used garlic and ginger powder because I didn’t have any fresh in the fridge. Delicious recipe! Thank you for sharing it. I already saved it into my favorites!
No matter how hot is can be outside, I’m ALWAYS in the mood for curry! Thank you for adding nutritional information as well! I don’t count calories often, but it’s helpful for me to see how many servings I can make!
If we’re lazy and using frozen bagged sweet potatoes, how much would you recommend? 1/2 cup?
This recipe is right up my alley!!
Thanks Richa!
hello Richa,
Long time follower of your blog and have tried lots of recipes with great success. I made this curry for lunch today and it is absolutely delicious. All of us loved it and a friend of mine visiting us loved it too 🙂
Thanks so much for such innovative recipes.
God Bless you
Meena.
This was my first meal I made since deciding to go vegan just four days ago. I watched “What the Health” on Netflix.
This is a flavorful and easy recipe to make, I love reading your recipes and can’t wait to try so many more!! Thanks for your hard work and passion for what’s important
thats amazing! Good luck with the transition. Reach out if you need any help.
Look through the popular category and 30 easy dinners post for quick meals.
What the Health did it for us, too. 🙂 And thank you, Richa, for such wonderful recipes!
I prepared this recipe for a vegan potluck today. Everyone loved your recipe. I should have taken photos of the empty bowls. I used fresh made cashew milk but otherwise followed the recipe as written. I served it over brown organic ilantro eice w toasted peanuts on top. A couple of guests put toasted coconut on top And said it was delicious. I am not a patient or seasoned cook, this was very easy to make. Thank You.
Thats awesome!!
Made this today and it was delicious.! My husband said I could make it again. I love onion so ended up putting a whole medium size one in. I also accidentally doubled the peas and added a can of chickpeas as suggested. I served mine over Jasmine rice. I also used lite coconut milk and peanut butter. Thanks for sharing this recipe. Yummy! 5 Stars.
Awesome!!
In the picture above for the stew, did you use the water or coconut milk?
Thank you
I used half water and half almond milk in the pictures stew. The pictured stew is not very thick but more saucy curry. The top shots make it look thicker. I usually adjust the consistency depending on what I am serving it with. The stew also thickens considerably on cooling and in the pictures, it has cooled.
THIS IS SOOOOO DELICIOUS!!!!!!!!!!!! I topped with a pinch of garam masala and some fresh basil the first time I made it, and made it again and had no basil.
Awesome!
I used 1/2 water and 1/2 plain unsweetened soy milk and it was great!!!!!!
This is an amazing recipe….. I made a bit more than suggested and it took more than 30minutes to make, but never the less, it is definitely worth the effort. Everybody loved it in a house full of people who generally eat meat all the time:)
Thank you. Keep bringing nice ideas for meals:)
Awesome! yes the amount of veggies will add time. Glad everyone loved it!!
OMG. I’ve made similar dishes but not until now have I seen it in writing. I will definitely try your version. I love anything with peanut butter. Thank you for your blog. I’ve tried many of your dishes and love everything!
This is one of the BEST recipes I’ve tried thus far in my life. I am a HUGE fan of vegan Indian food and this one knocks it out of the park! I doubled your recipe and added about 2tbsp of garam masala and extra cayenne pepper. I also used a whole can of full fat coconut milk. My 6foot8in tall husband said this was the best thing I’ve ever made. I can’t believe how easy and cheap it was to make! Thank you SO much for the recipe. We now have lunch for the next two days! I cant wait to add this as a staple in our house and to share with guests and family.