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Sweet potato peanut butter curry with jasmine rice garnished with cilantro and two lime wedges.
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5 from 3 votes

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entrées
Cuisine: American, Thai
Diet: Vegan
Servings: 4 servings
Calories: 388kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

~ 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.

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.

Nutrition

Calories: 388kcal | Carbohydrates: 53g | Protein: 10g | Fat: 15g | Sodium: 789mg | Fiber: 6g | Sugar: 7g