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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.
Fabulous recipe! I made this for a dinner party at my home, and my guests LOVED it! They took the leftovers home as well! I used almond butter, and it was so deeelicious!
Thats awesome! Great to hear that everyone loved it!
Hi Richa,
I love your site. I generally don’t cook vegan, but my vegan friend came around for dinner, and I decided to make your recipe with some adjustments. I used 3 sweet potatoes, nixed the bell pepper, folded in kale, and replaced the peas with chickpeas. I also added a few splashes of soy sauce and a heaping teaspoon of white miso paste.
I did add garam masala, but a different kind called Goda Masala from Maharashtra. And I added a can of coconut milk to the mix.
Finally, I made all of it in an instant pot, which made it come out super delicious — pressure cooking it for 10 mins. I then served the curry with quinoa and greek yogurt (for the non vegans at the table.)
those all sound like a great addition. I have a spiced up similar version on the blog http://fettabbau-trim.today/2016/05/chickpeas-in-turmeric-peanut-butter-curry.html%3C/a%3E . Can’t go wrong with all those spices and coconut milk!
I just made this, because I had all the ingredients on hand. It was quite easy and I am now enjoying it. It is very delicious and I would make it again. Mine did not come out so vibrantly orange and thick. Mine was like pale orange (I added water and cashew milk). Is there a trick to this color and how do you thicken the sauce? Thanks!
This was so delicious! My only change would be to double the recipe. My picky 8 year old loved it! He had three helpings, lol
This turned out terrific! I added the chickpeas and spinach, and I had to add more than the cup of coconut milk. Delish!!!The flavors all melded together nicely.
Awesome!! yes adjust the coconut milk depending on the amount of ingredients.
Made this last night in the Instant Pot and did 7 mins. next time 5 mins should do it. It was delicious however, used what was left from a box of full fat coconut – as I needed to use it. Was thick and creamy – very easy in IP, we did not even use rice… very filling on it’s own.
Great!. yes 3 to 4 minutes should be enough time for most veggies, and then quick release after a minute. If making a larger quantity (triple or more), then 5 minutes.
Loved this! Made it with sunbutter and it was magical! Glad I doubled the recipe!
Awesome!
Yummo! Where would I be without you Richa!
I just made this for lunch today (& posted on Instagram @thisenvy ) and it was so easy to make and delicious! It’s a lighter take on a curry than I expected so it is perfect year-round too. I like that it is easy to adjust the addition of spices to your liking as well. The recipe as is gives a perfect start of ratios and I know now when I make it next time, I’ll choose to add a bit more curry powder and cayenne or red pepper flakes. I had to sub a regular russet potato and it worked just fine! I imagine the sweet potato adds a bit more richness to the fish in the right amount. Thanks for the recipe!
Awesome!! yes adjust the spices and combinations to preference. This is base recipe to use up veggies. I keep changing the spices. I post well spiced recipes often, so decided to skip them and still get an amazing result. 🙂
Another winner! I added chick peas. & spinach.
yay!!