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    Home » main course

    Peanut Butter Sweet Potato Curry with Veggies and Peas – 1 Pot 30 Mins

    Published: Jul 21, 2017 · Modified: Jan 2, 2019 by Richa 105 Comments

    Jump to Recipe   Print Recipe

    Vegetable Peanut Sweet Potato Curry. 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter.

    Vegetable Peanut Sweet Potato Curry. 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter | VeganRicha.com

    Its getting pretty hot out here. Baking and standing near the stove for too long is not fun. So what to do with the sweet potatoes if not bake them? Make them into a quick curry.

    This is a simple Sweet Potato, Veggie, and Pea curry with Peanut butter sauce. Sweet potato works really well with the nut butter and this sweet savory stew is a perfectly satisfying meal as well as satisfies the summer sweet craving. In summer, I prefer less spices in the stews, so I add just a sprinkle of garam masala in the end. Curry powder, Berbere, harissa and cajun spice blend also work well in this curry. Add the spices you prefer towards the end with the peas and adjust to preference. This curry is a great base to build up on with additional vegetables, beans, spices and flavor. For a deeper flavor profile, try the sauce from this very popular Chickpea Turmeric Peanut Butter Curry. 

    You can also make this into a soup with additional water or broth and serve it hot or cold. Add some chickpeas or lentils to make it hearty. 1 Pot, easy and makes a great dinner. 

    Vegetable Peanut Sweet Potato Curry. Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter | VeganRicha.com


    More 1 Pot meals

    • 1 pot Peanut Butter Noodles and Veggies GF
    • Sweet And Sour Chickpeas and Broccoli GF
    • Kung Pao Lentils GF
    • Lentils & Veggies in Thai Peanut Sauce GF Soy-free
    • Aloo Palak Dal – Instant Pot Potato Spinach Lentil Curry GF 

    In other news, Vietnam is taking steps to end Bear Bile farming. 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. 

    Vegetable Peanut Sweet Potato Curry. Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter | VeganRicha.com

    If you make any of the recipes from the blog, do let me know in the comments how they turned out. Please also rate the recipe!

    Vegetable Peanut Sweet Potato Curry. Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter | VeganRicha.com

    Recipe Card

    Print Recipe
    4.82 from 53 votes

    Peanut Sweet Potato Curry With Veggies & Peas

    Vegetable Peanut Sweet Potato Curry. 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Total Time35 minutes mins
    Course: Main
    Cuisine: Glutenfree, Vegan
    Servings: 3
    Calories: 207kcal
    Author: Vegan Richa

    Ingredients

    • 1 tsp oil
    • 1/2 cup (80 g) chopped onion
    • 3 cloves of garlic minced
    • 1 inch ginger minced
    • 1 cup (100 g) cauliflower florets
    • 1/2 (0.5) bell pepper green or red chopped
    • 1 small sweet potato peeled and cubed
    • 1/2 tsp (0.5 tsp) salt
    • 3 tbsp peanut butter or other nut butter or sun butter to make it nut-free
    • 1 tbsp lime or lemon juice
    • 1 to 2 tsp sugar or maple syrup
    • 1/2 tsp (0.5 tsp) distilled white or apple cider vinegar
    • 1/4 tsp (0.25 tsp) garlic powder
    • 1/4 tsp (0.25 tsp) pepper flakes
    • 1 tsp sesame oil
    • 1 cup (226 ml) or more water or use light coconut milk for creamier
    • 1/2 cup (72.5 g) peas thawed if frozen
    • black pepper to taste
    • garam masala or curry powder to taste optional
    • lemon juice and cayenne
    • basil and peanuts for garnish

    Instructions

    • Heat oil in a skillet over medium heat. Add the onion and garlic and cook until translucent. Fold in the ginger.
    • Add peppers, cauliflower, sweet potato and a dash of black pepper and cook for 3 minutes.
    • Add the rest of the ingredients till peas and mix well. It will take a few minutes for the nut butter to incorporate. Partially cover and cook for 15 minutes. (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).
    • Taste and adjust salt, sweet and heat. Add a dash of lemon and cayenne if needed. You can also fold in a bit of garam masala or curry powder.
    • Add in the peas. Simmer for another few minutes if needed or until the vegetables are cooked to preference. Adjust consistency if needed with more water or non dairy milk.
    • Serve over rice or grains or with toasted pita bread/flatbread. Add some more water during simmering to serve as soup. Can be served hot or cold. I usually garnish with basil or cilantro, pepper flakes and peanuts.

    Video

    Notes

    For quicker recipe (less chopping): blend the garli and ginger with the nut butter and ingredients after nut butter until smooth, then add to the pan and simmer until veggies are done.
    For flavor variation, try some smoked paprika, berbere or cajun spice.
     

    Nutrition

    Nutrition Facts
    Peanut Sweet Potato Curry With Veggies & Peas
    Amount Per Serving
    Calories 207 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 1g6%
    Sodium 420mg18%
    Potassium 478mg14%
    Carbohydrates 25g8%
    Fiber 4g17%
    Sugar 8g9%
    Protein 7g14%
    Vitamin A 7005IU140%
    Vitamin C 54.9mg67%
    Calcium 38mg4%
    Iron 1.2mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegetable Peanut Sweet Potato Curry. Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Vicki McLain

      March 12, 2023 at 12:27 pm

      Question — Is the 1 tsp. sesame oil toasted or plain?

      Reply
      • Richa

        March 13, 2023 at 8:58 pm

        Toasted

        Reply
    2. Lyn

      January 25, 2023 at 1:29 pm

      5 stars
      The was so easy to make, simple pantry ingredients and the taste was phenomenal. One of my favorite recipes now and it will be going into rotation. Even my husband who doesn’t always like peanut butter in food (just out of the jar) loved it. Thank you!

      Reply
      • Vegan Richa Support

        January 26, 2023 at 12:57 pm

        Wonderful!

        Reply
      • Elaine

        February 06, 2023 at 9:28 pm

        5 stars
        I made this recipe for the first time tonight. Increased the servings for 6. I used a can of lite coconut milk plus a bit of water. Also added a couple of handfuls of spinach and a half block of medium firm tofu I had in the fridge. I cubed the tofu and put it in the air fryer for about 10 minutes before adding to the curry. Served it with rice. It tasted delicious and everyone loved it! It’s definitely a “make again” recipe. Thank you!

        Reply
        • Vegan Richa Support

          February 08, 2023 at 9:09 pm

          Wonderful to hear!

          Reply
    3. Verene

      January 17, 2022 at 12:27 pm

      5 stars
      I made this for lunch yesterday, except I used chickpeas instead of peas for some extra protein. I am SO GLAD I doubled it so I could have leftovers today (which I am eating now as I type)! I will definitely be making this recipe on repeat for a long time! So comforting, creamy, and seriously delicious! Thanks!!

      Reply
      • Vegan Richa Support

        January 17, 2022 at 1:24 pm

        that’s fabulous !

        Reply
    4. Catherine Ousselin

      November 26, 2021 at 10:38 am

      5 stars
      Wonderful dish to be creative with! It is one of our favorites on cold, dark nights.

      What is a serving size? 1 cup/? grams

      Reply
      • Vegan Richa Support

        December 01, 2021 at 9:41 am

        about 2 cups

        Reply
    5. Jamey Jan

      October 06, 2021 at 1:30 pm

      It’s hard to say at this point how many Vegan Richa recipes we’ve made or used as a reference point for our own dinners, so thanks! Made this today, will have for dinner tomorrow. Added some carrot and broccoli to the mix. So thanks!

      Reply
      • Richa

        October 06, 2021 at 2:56 pm

        Awesome ❤️❤️

        Reply
    6. Jackie

      April 24, 2021 at 4:33 pm

      5 stars
      This was yummy and easy to make. I doubled it so I could have leftovers. I added chickpeas, used light coconut milk and served with peanuts. My husband liked it too. Thanks for a great recipe. I’ll definitely make this again!

      Reply
    7. Annette

      April 23, 2021 at 11:50 am

      5 stars
      Great flavors!!! Easy recipe! The whole family enjoyed!

      Reply
      • Vegan Richa Support

        April 23, 2021 at 3:07 pm

        thank you for stopping by

        Reply
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