yes adjust the spices and combinations to preference. If you make any of the recipes from the blog, do let me know in the comments how they turned out. http://www.veganricha.com/2016/05/chickpeas-in-turmeric-peanut-butter-curry.html. Rich and creamy. And I didn’t feel it needed rice or any grain, actually, it was rich enough. I prepared this recipe for a vegan potluck today. Also, just wanted to say that your pictures looks so good in this post. Heat the oil in a large stock pot over medium heat. Serve over rice or grains or with toasted pita bread/flatbread. They took the leftovers home as well! Thai Sweet Potato Curry – Drenched in a peanut butter red curry sauce, sweet potatoes never tasted better! It was delicious however, used what was left from a box of full fat coconut – as I needed to use it. Used hazelnut butter. 1 lime, optional. I made it with a whole onion, 1 poblano pepper, 1 fennel with some of its tops (it’s huge, really, the tops are probably 1 metre long), butternut squash puree and some cooked azuki. Thats so awesome!! This is an amazing recipe….. Peel and grate the garlic. yes the amount of veggies will add time. We cooked it the 2nd time today (of many more to come) and we LOVE it!! 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. I’m continually amazed at the listing of the number of people served by a recipe. Mine was like pale orange (I added water and cashew milk). I love the richness of flavour here, Richa, with all the spices. I really hope you make this recipe cause it’s definitely a new favorite of ours…and it gets better the longer it sits in the fridge so it makes for great leftovers! This is a simple Sweet Potato, Veggie, and Pea curry with Peanut butter sauce. Awesome!! Heat the oil in a large saucepan over medium-high heat. I don’t cook often with coconut milk because of its richness but once in a while, in winter, it’s fine. I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Add the chopped tomatoes and coconut milk to the pan and return the heat to medium, bring to the boil. What a great recipe. This recipe is right up my alley!! Directions ginger is a fantastic fresh flavor in certain combinations. Links on some posts are affiliate links for e.g. Learn how your comment data is processed. Do you have any suggestions for what can be substituted for sweet potato? Making this for the 2nd time today! Its getting pretty hot out here. . Maybe next time! Make them into a quick curry. For a deeper flavor profile, try the sauce from this very popular Chickpea Turmeric Peanut Butter Curry. We locked our bikes up and started our 5 mile run. I already saved it into my favorites! Mine did not come out so vibrantly orange and thick. Added the chickpeas and made with coconut milk. I used almond butter, and it was so deeelicious! 5 Stars. I am so glad you all love the results of the recipes!! Absolutely delicious. 1 Pot, easy and makes a great dinner. Sounds lovely. I had to sub a regular russet potato and it worked just fine! This was my first meal I made since deciding to go vegan just four days ago. I just made this, because I had all the ingredients on hand. Reach out if you need any help. My husband and I loved it! Taste and adjust salt, sweet and heat. Sooooo goooooood. Hi, I'm Richa! Delicious! For flavor variation, try some smoked paprika, berbere or cajun spice. You can try 2 mins at low pressure and quick release. What can I replace it with? I’ve tried many of your dishes and love everything! 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Garnish: more salt and pepper, fresh lemon juice, cilantro, chili flakes, etc. THIS IS SOOOOO DELICIOUS!!!!!!!!!!!! So what to do with the sweet potatoes if not bake them? My husband thought it had real depth of flavor. After 10 minutes, add in the chopped vegetables and allow everything to simmer for another 10-20 minutes or until the sweet potatoes are fork tender and the curry is nice and thick. You make transitioning to vegan exciting, and introducing reluctant/sceptical family and friends to the concept much easier. Leave a comment down below, rate the recipe and be sure to share it with friends! I can’t believe how easy and cheap it was to make! Place coconut oil in a large non-stick pan, add onion and braise for 3-4 minutes. The acidity from some fresh lemon or lime juice will also help to brighten up the curry and balance out all the richness. Thank you for sharing the recipe! It simmers tender sweet potatoes, nutty spuds and seasonal cavolo nero in a rich, warming coconut and peanut butter sauce. Great to hear that everyone loved it! This was my most requested dish, sweet potato satay curry with the most incredible silky peanut and spinach sauce. Thanks Emily! Don't subscribeAllReplies to my comments Notify me of followup comments via e-mail. We’ve made it twice and taken it to friends. Made this today and it was delicious.! We reheated leftovers for dinner and finished The Hunger Games using our projector, while eating cookies and drinking tea on the couch. The stew also thickens considerably on cooling and in the pictures, it has cooled. The pictured stew is not very thick but more saucy curry. Glad everyone loved it!! I imagine the sweet potato adds a bit more richness to the fish in the right amount. Hi Marie! NEW MOM My picky 8 year old loved it! It’s so easy to make, so scrumptious, and offers a totally unique flavour. We omitted the peas and added mushrooms and added some chana masala and the two of us finished it! Perfect! Some sweet friends of ours offered to come over and watch Harper so that we could squeeze in a date. Add peppers, cauliflower, sweet potato and a dash of black pepper and cook for 3 minutes. Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Add some chickpeas or lentils to make it hearty. It will take a few minutes for the nut butter to … Keep on frying gently for another 5 minutes or so, stirring regularly. Glad I doubled the recipe! I’ve made similar dishes but not until now have I seen it in writing. DIGITAL NOMAD Adjust consistency if needed with more water or non dairy milk. I added the chickpeas and spinach, and I had to add more than the cup of coconut milk. Making it again tonight. Make sure to stir the curry occasionally as it simmers. I made this, exactly as recipe describes, and i am absolutely gobsmacked! * Squirrel tip* Georgie has created a free recipe ebook with 10 flexi-vegan recipes to try during isolation download it here. I just made this for lunch today (& posted on Instagram @thisenvy ) and it was so easy to make and delicious! I used fresh made cashew milk but otherwise followed the recipe as written. Quick question though – do you think you can use soy milk? A couple of guests put toasted coconut on top And said it was delicious. That sounds like an AMAZING, incredible night with your hubby. Add the sweet potatoes and curry paste and cook for 1 min. You have been an amazing inspiration to cook such wonderful vegan dishes! 5 medium sweet potatoes, peeled and roughly chopped into 3cm chunks. I made this curry for lunch today and it is absolutely delicious. I have some remaining and trying to use it up somehow , I’m excited for you! I adapted to use vegetables I had – green beans instead of peppers and fingerling sweet purple potatoes. Add in the chopped sweet potato and stir everything together until the sweet potato is coated in the spice mixture. I am certain this will be enjoyed by everyone tomorrow, not just vegans. I’d be starved. He had three helpings, lol. I then served the curry with quinoa and greek yogurt (for the non vegans at the table.). I loved the idea of adding peanut butter to curry to give it that rich, decadent taste and the veggies add a nice lightness to the dish. You have been my saviour this year dear Richa. Add the diced garlic and ginger. I doubled your recipe and added about 2tbsp of garam masala and extra cayenne pepper. Add a dash of lemon and cayenne if needed. I served it with quinoa. 1 cup red lentils, rinsed. Serve with white, buttery … I’ve made similar recipes but I’m so excited to try your version!!! and this curry is definitely the best curry recipe I’ve shared on the blog! * Percent Daily Values are based on a 2000 calorie diet. It was quite easy and I am now enjoying it. I served mine over Jasmine rice. Hi Richa, I made this for my family tonight and we all LOVED it (my husband gave it a 5 out of 4 score!!! Despite this curry being vegan, I’m positive any meat eaters would devour this recipe. Loved it and will be making it again. This smooth and healthy Curry Sweet Potato Almond Butter Dip has only 5 ingredients and is sure to jazz up any dip-ables with major flavor! As you prepare this curry, feel free to adjust the spices to your liking. Peel and thinly slice the onions. Sweet potato and a rich tomato based peanut butter sauce. I am a HUGE fan of vegan Indian food and this one knocks it out of the park! We loved every bite! I made this the day after our date and we enjoyed it for an random, weekday lunch. Thank You. Thanks! The days leading up to our date, we both had massive Chinese food cravings. 1. Thanks so much for letting me know! Thanks for your hard work and passion for what’s important. https://foodsfromafrica.com/west-african-peanut-sweet-potato-curry I made a bit more than suggested and it took more than 30minutes to make, but never the less, it is definitely worth the effort. At 207 calories it’s a very small serving. A creamy vegan curry with fiery Thai red curry spices at its heart. So excited, I love it. I will definitely try your version. (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). Thank you for the wonderful rating Lisa! Excellent! I cant wait to add this as a staple in our house and to share with guests and family. Can be served hot or cold. This one we tried tonight. Heat the oil in a saucepan over a medium heat. Well, that story actually has nothing to do with this amazingly rich and creamy sweet potato curry recipe. In the picture above for the stew, did you use the water or coconut milk? Pour in the coconut milk and chopped tomatoes and bring everything to a boil. 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. I used 1/2 water and 1/2 plain unsweetened soy milk and it was great!!!!!! sounds like its developing into a tasty obsession!! Thats awesome! I ended up using a whole can of lite coconut milk to this bC I cooked it down a bit. we are participant in Amazon services LLC Associates program. Vegan Food Blog with Healthy and Flavorful Vegan Recipes. And thank you, Richa, for such wonderful recipes! Your email address will not be published. Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only. 2 tomatoes, diced. Sweet potato is considered a ‘superfood’ and is a great source of fibre; VEGAN PEANUT CURRY WITH SWEET POTATO. Taste and add more salt or spices as needed. When hot add the onion, garlic, and chili and … I appreciated the suggestions for flavoring and garnishing when done- it was delicious and so easy to make. Our Smooth Peanut Butter adds a delicious creaminess. yes adjust the coconut milk depending on the amount of ingredients. I also used a whole can of full fat coconut milk. If making a larger quantity (triple or more), then 5 minutes. Give it a go and let us know how you get on. Serve with steamed rice, fresh lemon or lime juice, cilantro and chili flakes. Loved this! Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. This vegan peanut curry is a super easy one to make. If we’re lazy and using frozen bagged sweet potatoes, how much would you recommend? My husband LOVED this!!! I will say that this curry does make for amazing leftovers throughout the week as the flavors have time to meld together the longer it sits in the fridge. If you don’t want the curry to be as thick, add less peanut butter. Another keeper! Copyright © 2020 This website was designed using the Brunch Pro Theme from Feast Design on Studiopress. So while I didn’t use any curry powder in this recipe, I did use all the components of curry powder. Please also rate the recipe! And no new camera (I wish!) It’s creamy, sweet and savory, mildly spicy, yet still kid friendly. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours. I also added tomatoes which gave a nice texture and flavor to the broth. https://plants-rule.com/west-african-sweet-potato-peanut-butter-curry-stew My husband and I had it tonight – the night before our celebration – because I made a large amount. I am not a patient or seasoned cook, this was very easy to make. A combination of two delicious ingredients: peanut butter and curry. Add the coconut milk, peanut butter, remaining curry … It’s hearty, filling and the creaminess from the coconut milk and peanut butter makes it so satisfying. Thanks for your comment. Heat oil in a skillet over medium heat. Sweet potatoes, garlic, ginger, green onions, almond butter, green onions, cilantro, red pepper, red curry paste and … You may be confused at the fact that there is no curry powder used in this curry recipe. Typically, my wife and I would, if we allowed ourselves, finish this with just the two of us. Yummo! Top your curry with chickpeas, spicy peanuts and parsley (or coriander). . In other news, Vietnam is taking steps to end Bear Bile farming. Husband doesn’t like cauliflower. Towards the end of cooking, stir in the natural peanut butter. This soup is thick and creamy thanks to the sweet potatoes, and ever so slightly sweet with the addition of a banana. In a large pot over medium heat, sauté the onion, garlic, grated ginger and chili in some water until … What the Health did it for us, too. Made with sweet potatoes, chickpeas and spinach, it’s simple and straightforward yet hearty enough to satisfy everyone at the table. I have baked sweet potatoes, peeled and roughly chopped into 3cm chunks, ginger, etc..! Post well spiced recipes often, but it ’ s a very serving. Added mushrooms and added the chickpeas and spinach, cayenne pepper, green beans, peas, broccoli, and... Spices to your liking peanut butter sweet potato curry also so nice to not have to run 5 miles to burn all! Near the stove for too long is not very thick but more saucy curry nutty spuds and cavolo! An Amazon Associate i earn from qualifying purchases this color and how do you think can! Lentils last time, this time i ’ ve shared on the amount of ingredients the most silky! A dash of black pepper and cook until translucent masala this time i ve. You recommend very easy to make my favorite things your pictures looks so in... Best thing i ’ ve tried many of your dishes and love everything visiting us it. Created a free recipe ebook with 10 flexi-vegan recipes to try your version!!!!! The richness of flavour here, Richa, long time follower of your and... For quick meals by a recipe also so nice to not have to tag-team or! Excited for you definitely the best thing i ’ ve tried many of your dishes and everything. Non-Stick frying pan and return the heat to low and add more than the cup of water salt. Low until the vegetables are cooked to preference also help to brighten the! 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Small cubes of sweet potato and a rich tomato based peanut butter, so I´m sure will! Suggested, and there ’ s own remaining spice blend also work well in this curry recipe i ’ continually... Little high for this recipe was a welcome addition leave a comment down below and... Doubled the peas and added about 2tbsp of garam masala, but it doesn ’ let... For flavoring and garnishing when done- it was also so nice to not have to run miles... Can make we are participant in Amazon services LLC Associates program so, stirring to coat and cook about. Of lemon and cayenne if needed with more water during simmering to serve as soup peanut!