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.
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.
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.
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!
Recipe Card
Peanut Sweet Potato Curry With Veggies & Peas
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
Nutrition
Vicki McLain
Question — Is the 1 tsp. sesame oil toasted or plain?
Richa
Toasted
Lyn
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!
Vegan Richa Support
Wonderful!
Elaine
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!
Vegan Richa Support
Wonderful to hear!
Verene
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!!
Vegan Richa Support
that’s fabulous !
Catherine Ousselin
Wonderful dish to be creative with! It is one of our favorites on cold, dark nights.
What is a serving size? 1 cup/? grams
Vegan Richa Support
about 2 cups
Jamey Jan
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!
Richa
Awesome ❤️❤️
Jackie
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!
Annette
Great flavors!!! Easy recipe! The whole family enjoyed!
Vegan Richa Support
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