Vegan Sweet Potato Peanut Butter Curry
I love anything with sweet potatoes and my kids love anything with peanut butter, so this dish is what we call a win-win. Their bowls are definitely more rice-heavy than mine, but I’m okay with that. It’s all about balance.
Servings: 4 servings
- 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.
~ 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.
~ Jasmine rice cooks in just 15 minutes, so you could easily make it while the curry is simmering.
~ 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.
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.
Calories: 388kcal | Carbohydrates: 53g | Protein: 10g | Fat: 15g | Sodium: 789mg | Fiber: 6g | Sugar: 7g