Thai Sweet Potato Peanut Butter Curry
by: claire cary
This 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.
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6
Ingredients
- 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
Instructions
- 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!
Notes
If you don't have fresh ginger, you can sub for 1 tsp ground ginger.
You can sub the full fat coconut milk for a can of light coconut milk, but I don't recommend subbing for regular non-dairy milk from a carton since it won't be as creamy.
Serving: 1cup / Calories: 393kcal / Carbohydrates: 34g / Protein: 5g / Fat: 28g / Saturated Fat: 12g / Fiber: 5g / Sugar: 6g
