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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.
Delicious. I made it with a whole onion, 1 poblano pepper, 1 fennel with some of its tops (it’s huge, really, the tops are probably 1 metre long), butternut squash puree and some cooked azuki. Used hazelnut butter. I don’t cook often with coconut milk because of its richness but once in a while, in winter, it’s fine. I love the richness of flavour here, Richa, with all the spices. Also added a bit more lemon juice to begin with, I love it in savoury dishes. And I didn’t feel it needed rice or any grain, actually, it was rich enough. Maybe some steamed cauliflower will go nicely with this, I might try this for leftovers, which I’ll eat for lunch this week. You broaden my culinary horizons, Richa. For instance, I never loved ginger in recipes but with your blend of spices and flavours, it works very well, delicious!
thats awesome! ginger is a fantastic fresh flavor in certain combinations.
I made this recipe for myself, my husband and our baby. Everyone loved it! My husband thought it had real depth of flavor.
My only critique is the serving size. At 207 calories it’s a very small serving. For us, I would say the recipe realistically makes 2 servings (310 calories / serving) + a cup of quinoa per person (about 200 calories) + a dessert for a full dinner.
awesome! Sure adjust to preference.
Swapped ginger for cinnamon and had no lime or lemon juice but still tasted great 👌🏼 thanks
Sooooo goooooood. I added red lentils. Absolutely delicious.
awesome!
You have been my saviour this year dear Richa. At first I was so overwhelmed being a vegeterian newly diagnosed with dairy, and gluten allergies but your recipes are always delicious and my meat eating friends never seem to realise I’m feeding them vegan! I am asking for your cookbooks for Christmas.
This one we tried tonight. Absolutely delicious!
I added some left over tofu, spinach, cayenne pepper, some curry powder and topped with crushed peanuts.
Another keeper!
AWesome!
Hi, Richa! How are you?
How can one make this in the Instant Pot?
Some of the veggies like cauliflower will tend to overcook in the instant pot. You can try 2 mins at low pressure and quick release. Use a bit less water, larger florets of cauliflower and small cubes of sweet potato.
Hi Richa, I made this for my family tonight and we all LOVED it (my husband gave it a 5 out of 4 score!!! I have made a few of your recipes and they have all been fabulous over the last year or so, but I have been paying way more attention to your recipes of late, have both your cookbooks now and can’t wait to make more of your amazing and delicious creations. THANK-YOU so much for all you do and share with us all. You make transitioning to vegan exciting, and introducing reluctant/sceptical family and friends to the concept much easier. All the best and happy cooking and creating 🙂 🙂 🙂
Thats so awesome!! I am so glad you all love the results of the recipes!! happy cooking!!
Hi, I have baked sweet potatoes at home…this recipe is too tempting…can I use them?
you can cube and add them towards the end to simmer for 2-3 minutes as they are already cooked.
Very delicious!