Drenched in a peanut butter red curry sauce, sweet potatoes never tasted better! This easy Sweet Potato Peanut Butter Curry recipe comes from my cookbook, The Meatless Monday Family Cookbook. Available in stores and online NOW!
This dish is total comfort food. It’s creamy, sweet and savory, mildly spicy, yet still kid friendly.
The easy peanut butter curry sauce is a blend of just a handful of pantry ingredients. The whole thing can be made in less than 45 minutes and most of that is hands-off!
Dinnertime made easy. Enjoy!
Ingredients you need
Ingredient notes and substitutions
Sweet potatoes ~ While sweet potato skins are edible, I recommend peeling them for best texture in this recipe.
After peeling, cut them into uniform bite size pieces. The smaller you cut them, the quicker they will cook, but you don’t want them to cook too fast or the flavors of the dish won’t have enough time to come together. I would suggest making them 1 to 1 ½ inches.
Try this recipe with butternut squash if you prefer.
Red Curry Paste ~ I use the Thai Kitchen brand of Thai Red Curry Paste. It’s mild in spicy heat, which is perfect for the kids, with flavors of garlic and ginger. It can be found in most typical grocery stores near the Asian foods.
Don’t swap it out for any other color of curry paste…they are not all the same…and some will be spicy hot. Different brands are going to differ in heat level as well. If you use any other brand than Thai Kitchen, I suggest starting with just 1-2 tablespoons, taste, and add more if you need it so as to not go overboard on the heat.
Tomatoes ~ I like no salt added canned diced tomatoes. If yours contain salt, only add ¾ to 1 teaspoon salt to the recipe, instead of the 2 called for.
Broth ~ Again, try to choose a low-sodium vegetable broth.
Peanut Butter ~ There should only be 1 to 2 ingredients in your peanut butter – peanuts, and maybe salt. Skip the ones that contain sugars and oils or any other unnecessary ingredients. And I always choose organic when peanuts are concerned because they are a very heavily sprayed crop.
You’ll need to stir the jar of organic, natural peanut butter. Once stirred, keep it in the fridge and you shouldn’t have to stir it again. I find it easiest to dump the whole jar into a big mixing bowl, stir it well, and then pour it back into the jar.
Try this recipe with cashew butter if you prefer.
Coconut milk ~ I like canned light coconut milk for this peanut butter curry recipe as the coconut flavor isn’t very strong. If you love a strong coconut flavor, you can use a full fat coconut milk.
Don’t use refrigerated boxes of coconut milk meant for drinking…those will be too thin.
Extras ~ A squeeze of fresh lime juice really brightens up this dish…don’t skip it. Chopped peanuts and fresh cilantro are the perfect garnishes.
If you like your curry a little spicier, you can add some crushed red pepper flakes.
How to make the recipe
Sauté the onions in large deep skillet until soft and translucent. Add the garlic and sauté until fragrant (1). Add the red curry paste and mix well to combine (2).
Add the sweet potatoes, tomatoes, veggie broth, salt and pepper. Stir well (3). Cover and simmer for 20 to 30 minutes until the sweet potatoes are tender.
Add the peanut butter and coconut milk and stir well to incorporate (4).
Stir in a squeeze of fresh lime and garnish with chopped peanuts and cilantro. Serve with Jasmine rice.
Store leftovers in an airtight container in the fridge for 4 to 5 days.
You can also freeze this Peanut Butter Curry. Let it cool completely, then transfer to a freezer safe container or plastic bag. It should keep well for 3 to 4 months.
Pro tips for success
~ Peel the sweet potatoes for best flavor.
~ Chop the sweet potatoes into uniform bite size pieces about 1 to 1 ½ inches.
~ Different brands of red curry paste have different heat levels. I prefer Thai Kitchen. It’s mild enough even for the kids.
~ Choose a peanut butter that is natural and organic with the only ingredients being peanuts and, maybe, salt.
~ Fresh squeezed lime juice really livens up this dish. Don’t skip it!
~ Garnishes of chopped cilantro and peanuts bring texture and an extra layer of flavor.
~ Serve this dish with Jasmine rice for a hearty, satisfying and delicious meatless meal.
~ This recipe is vegan and gluten free!
~ For an oil-free version, you can sauté the onion and garlic in vegetable broth instead of coconut oil. However, the curry flavors will develop better in a bit of fat. Another option is to sauté in 2 to 3 tablespoons of full fat canned coconut milk and then add the remainder of the can when called for in the recipe.
~ Substitutions: Try butternut squash instead of sweet potatoes. Try cashew butter and chopped cashews instead of peanut butter and chopped peanuts. Try adding chickpeas or baked tofu for added protein.
~ Don’t forget to pick up your copy of The Meatless Monday Family Cookbook for this Sweet Potato Peanut Butter Curry recipe and many more easy plant based dinners!
Sweet Potatoes are incredibly healthy. They boast high amounts of vitamins A, C, and several Bs, fiber, potassium, antioxidants (like beta-carotene) and anti-inflammatory properties. [source] It’s a good carb!
Beta-carotene is more readily absorbed by the body when combined with a little fat, which makes the peanut butter in this Sweet Potato Curry recipe a perfect complement.
The peel of sweet potatoes is edible, however, for this recipe you’ll achieve best texture if you peel them.
This vegan peanut butter curry is similar to Panang Curry. It’s thick, sweet and nutty with a mild spicy heat. Most curries in restaurants contain fish sauce, but this homemade version is completely vegan!
More vegan sweet potato recipes
- Sweet Potato Almond Soup
- Coconut Curry Soup with Sweet Potato Noodles
- Falafel Spiced Oven Baked Sweet Potato Fries
- Sweet Potato Cauliflower Soup
- Sweet Potato Quinoa Bowl
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Sweet Potato Peanut Butter Curry
- 1½ tablespoons (23 g) coconut oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 3-4 tablespoons (45-60 g) Thai red curry paste
- 2 (about 3 cups or 400 g) sweet potatoes peeled and cubed
- 1 can (15 ounces [425 g]) no salt added diced tomatoes
- 1 cup (235 ml) low-sodium vegetable broth
- 2 teaspoons salt divided
- ¼ teaspoon black pepper
- ¼ cup (65 g) smooth organic natural peanut butter
- ½ cup (120 ml) lite coconut milk
- 2 tablespoons (2 g) chopped cilantro
- Juice of 1 lime
- 3 cups (474 g) cooked jasmine rice or rice of choice
- ¼ cup (36 g) chopped peanuts for garnish
- Heat the coconut oil in a pot or large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and red curry paste and stir until fully incorporated with the onions.
- Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Cover and simmer for 20 to 30 minutes until the sweet potatoes are fork tender.
- Meanwhile, in a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.
- Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.
Storage/Freezing Store leftovers in an airtight container in the fridge for 4 to 5 days. You can also freeze this Peanut Butter Curry. Let it cool completely, then transfer to a freezer safe container or plastic bag. It should keep well for 3 to 4 months.