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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.
Excellent! Our daughter is vegan and I made this as a main dish for her for our Christmas gathering, to be served as a casserole over a brown rice base. My husband and I had it tonight – the night before our celebration – because I made a large amount. We loved every bite! I am certain this will be enjoyed by everyone tomorrow, not just vegans.
thats so awesome! Tthanks!
I made this, exactly as recipe describes, and i am absolutely gobsmacked! It was one of the most delicious things i ever had. I am a meat eater, but this can easily convert me 😉 I recommend this to anyone and everyone, it is incredibly simple to make, and it is delicious❗ A 5 ⭐ recipe/meal 👍
awesome!
Making this for the 2nd time today! So excited, I love it. I made it with lentils last time, this time I’m trying it with black beans.
yay!
This peanut butter curry is my husband’s favorite. He absolutely adores everything with peanut butter. I always make a double batch to keep something in the freezer, but it doesn’t make it to the freezer😂
yay!
Just tried this and loved it. I had to adjust some things and used some produce from my garden including the pepper, but added zucchini and instead of peas, I used spinach. I also added tomatoes which gave a nice texture and flavor to the broth. And I did not have garam marsala unfortunately. Nevertheless, it came out great.
awesome!
Hi there & thank you sooo very much for this recipe. We cooked it the 2nd time today (of many more to come) and we LOVE it!!
Andrea & Simon from Munich
awesome thanks!
Husband doesn’t like cauliflower. What can I replace it with? Sounds lovely.
Any other veggie like zucchini, mushroom, potato or more of sweet potato.
Yum! Loved it and will be making it again. I added chickpeas as suggested, and two green chilis which I pureed with the garlic and ginger to save time. What a great recipe.
Delicious! My husband and I loved it! Rich and creamy. I doubled the recipe and used one can of coconut milk and added half a cup of almond milk. I served it with quinoa. Next time I will make rice with it. Thank you for sharing the recipe!
My husband LOVED this!!! I ended up using a whole can of lite coconut milk to this bC I cooked it down a bit. It was really rich and yummy. I served it over rice.