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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.
This had a wow factor for me. I used full coconut milk so it was very rich but sooooo good. Served with homemade naan and I didn’t even need to have rice with it.
sounds excellent!
Great recipe! Made it for the first time last night and it was superb! Used Edamame in place of peas and added a bit more lime juice. To save calories, I only used veggie broth and no coconut or plant milk. Will definitely be making again!!!
wow! healthy and delicious. Thanks!
Do you have any suggestions for what can be substituted for sweet potato? I live in Japan and the sweet potato is very different to Western ones (much sweeter I believe, but I have not actually eaten a Western one). Perhaps pumpkin?
Any other vegetable. Potatoes cauliflower butternut squash etc
Delicious, thanks for a great recipe. We had no cauliflower so upped the sweet potato and then sautéed cabbage and mixed it in at the end.
yay!! thank you for your Rock ⭐️ review
I’ve made similar recipes but I’m so excited to try your version!!!
Quick question though – do you think you can use soy milk? I have some remaining and trying to use it up somehow 😀
I’m excited for you! yes, it will work just fine
Thanks Richa! You have been an amazing inspiration to cook such wonderful vegan dishes! Hoping to save some money and buy your book!!!
We made this tonight and it was absolutely delicious! We omitted the peas and added mushrooms and added some chana masala and the two of us finished it! Highly recommend this recipe. Will be in our regular rotation for sure!
Loved this! I adapted to use vegetables I had – green beans instead of peppers and fingerling sweet purple potatoes. I appreciated the suggestions for flavoring and garnishing when done- it was delicious and so easy to make.
excellent! thank you Ellen – so glad to hear that
Excellent recipe! Wonderful flavoring! Used a dash of curry at the end and added the chickpeas. Served with jasmine rice. Perfect!
Thank you for the wonderful rating Lisa! sounds delicious
Love this recipe! We’ve made it twice and taken it to friends. Making it again tonight.
sounds like its developing into a tasty obsession!!
Yummy, easy, satisfying! Added the chickpeas and made with coconut milk. Opted NOT to add curry or garam masala this time and it was still quite flavorful. Maybe next time! Thanks!