This Thai sweet potato peanut butter curry is the perfect cozy one pot recipe! It’s completely vegan, so easy to make and perfect over a bed of fresh white rice. Plus, it’s freezer friendly and perfect for meal prep!
I’m back with another one pot recipe! You guys can’t get enough of these and to be honest neither can I. They’re easy, require minimal clean up (serious win when I basically destroy my kitchen every day) and are always big on flavor.
This Thai sweet potato peanut butter curry is rich and creamy with hints of coconut from canned coconut milk, spice from red pepper flakes, tomato paste, onion, fresh ginger and more.
It’s the perfect vegan dinner to prep for the week and is perfect all year long, but I personally love it most in the colder months.
All you need is about 30 minutes and some basic pantry staple ingredients you most likely already have on hand.
It’s protein rich from the chickpeas, and if you are not vegan or vegetarian you can use bone broth instead of veggie broth for an added protein boost. If you love this recipe try my sweet potato mac and cheese next!
How to make peanut butter curry
Heat the oil in a large pot or dutch oven. Add in the diced onion and saute for 5 minutes or until translucent.
Add in the minced garlic and grated ginger and saute an additional 5 minutes. Add in the curry and tomato pastes and saute for 1-2 minutes.
Finally, add in all remaining ingredients aside from the kale.
Stir well to combine, then bring to a boil, reduce the heat to low, and let simmer, uncovered, for about 20 minutes or until the potatoes can be easily pierced with a fork.
Once the potatoes are soft, transfer about 1 cup worth of the curry to a blender and blend until creamy.
This is optional, but it helps thicken the curry and give it a rich and creamy consistency. You can very easily just skip this step, but I love blending a portion of soups/curries to thicken up the texture!
Transfer back to the pot and stir well. Stir in the lime juice and spinach and let simmer until it wilts.
Garnish with fresh cilantro and red pepper flakes, serve over fresh white rice and enjoy!
This sweet potato and chickpea curry is perfect as is (I’m biased but still!), but I love it over fresh white rice. You can also add in any other vegetables you like, steamed broccoli on the side is always good!
You can also add some shredded chicken to the curry and let it simmer to absorb all of the flavors if you like some extra protein!
Keep in mind that not all brands of curry paste will have the same spice level. Some are much spicier than others, I like the brand Thai Kitchen, which is naturally vegan if that is a concern.
If you are sensitive to spice, just leave out the red pepper flakes to start and only add those in if you want to take it up a notch!
How to store and freeze
You can store this vegan curry in the fridge, but it’s also freezer friendly! Be sure to let it cool completely, then transfer to an air tight container and store in the fridge for up to 5 days or in the freezer for up to 2 months.
If freezing, you’ll want to let it defrost overnight in the fridge, then reheat on the stove with a touch of oil. The textures of the potatoes/chickpeas will be a bit different once defrosted, but still so deliicous!
This peanut butter curry is of course delicious as is, but there are several ways to mix things up! First, you can add in some shredded chicken or other protein if you want a little boost.
Second, you can add in any other veggies you like. I love my green veggie curry when I want a veggie packed recipe, but you can definitely add in some broccoli, zucchini, more bell peppers or anything else you like!
Finally, you can use green or yellow curry paste for a different flavor variation or use sunflower or almond butter instead of peanut butter. Anything goes!
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Thai Sweet Potato Peanut Butter Curry
by: claire cary
- 1 medium yellow or white onion
- 4 cloves garlic
- 1 tbsp fresh grated ginger
- 1 tablespoon oil
- 3 tbsp red curry paste
- 2 tbsp tomato paste
- ¼ cup creamy peanut butter
- 3 cups sweet potatoes peeled and cubed
- 1 can chickpeas drained and rinsed
- 1 red bell pepper diced
- 1 can light coconut milk
- 1 ½ cups vegetable or chicken broth
- ½ tsp salt omit if your peanut butter was salted
- ¼ tsp red pepper flakes
- 1 cup kale or spinach
- 1 tablespoon lime juice
- Heat the oil in a large pot or dutch oven. Add in the diced onion and saute for 5 minutes or until translucent.
- Add in the minced garlic and grated ginger and saute an additional 5 minutes.
- Add in the curry and tomato pastes and saute for 2 minutes.
- Add in all remaining ingredients aside from the lime juice and kale.
- Stir well to combine, then bring to a boil, reduce the heat to low, and let simmer, uncovered, for about 20 minutes or until the potatoes can be easily pierced with a fork.
- Once the potatoes are soft, transfer about 1 cup worth of the curry to a blender and blend until creamy. This is optional, but it helps thicken the curry and give it a rich and creamy consistency.
- Transfer back to the pot and stir well. Stir in the lime juice and spinach and let simmer until it wilts.
- Garnish with fresh cilantro and red pepper flakes, serve over fresh white rice and enjoy!