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!
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.
OMG. I’ve made similar dishes but not until now have I seen it in writing. I will definitely try your version. I love anything with peanut butter. Thank you for your blog. I’ve tried many of your dishes and love everything!
This is one of the BEST recipes I’ve tried thus far in my life. I am a HUGE fan of vegan Indian food and this one knocks it out of the park! I doubled your recipe and added about 2tbsp of garam masala and extra cayenne pepper. I also used a whole can of full fat coconut milk. My 6foot8in tall husband said this was the best thing I’ve ever made. I can’t believe how easy and cheap it was to make! Thank you SO much for the recipe. We now have lunch for the next two days! I cant wait to add this as a staple in our house and to share with guests and family.
This is an amazing recipe….. 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. Everybody loved it in a house full of people who generally eat meat all the time:)
Thank you. Keep bringing nice ideas for meals:)
Awesome! yes the amount of veggies will add time. Glad everyone loved it!!
In the picture above for the stew, did you use the water or coconut milk?
Thank you
I used half water and half almond milk in the pictures stew. The pictured stew is not very thick but more saucy curry. The top shots make it look thicker. I usually adjust the consistency depending on what I am serving it with. The stew also thickens considerably on cooling and in the pictures, it has cooled.
THIS IS SOOOOO DELICIOUS!!!!!!!!!!!! I topped with a pinch of garam masala and some fresh basil the first time I made it, and made it again and had no basil.
Awesome!
I used 1/2 water and 1/2 plain unsweetened soy milk and it was great!!!!!!
Made this today and it was delicious.! My husband said I could make it again. I love onion so ended up putting a whole medium size one in. I also accidentally doubled the peas and added a can of chickpeas as suggested. I served mine over Jasmine rice. I also used lite coconut milk and peanut butter. Thanks for sharing this recipe. Yummy! 5 Stars.
Awesome!!
I prepared this recipe for a vegan potluck today. Everyone loved your recipe. I should have taken photos of the empty bowls. I used fresh made cashew milk but otherwise followed the recipe as written. I served it over brown organic ilantro eice w toasted peanuts on top. A couple of guests put toasted coconut on top And said it was delicious. I am not a patient or seasoned cook, this was very easy to make. Thank You.
Thats awesome!!
This was my first meal I made since deciding to go vegan just four days ago. I watched “What the Health” on Netflix.
This is a flavorful and easy recipe to make, I love reading your recipes and can’t wait to try so many more!! Thanks for your hard work and passion for what’s important
thats amazing! Good luck with the transition. Reach out if you need any help.
Look through the popular category and 30 easy dinners post for quick meals.
What the Health did it for us, too. 🙂 And thank you, Richa, for such wonderful recipes!
hello Richa,
Long time follower of your blog and have tried lots of recipes with great success. I made this curry for lunch today and it is absolutely delicious. All of us loved it and a friend of mine visiting us loved it too 🙂
Thanks so much for such innovative recipes.
God Bless you
Meena.
If we’re lazy and using frozen bagged sweet potatoes, how much would you recommend? 1/2 cup?
This recipe is right up my alley!!
Thanks Richa!
No matter how hot is can be outside, I’m ALWAYS in the mood for curry! Thank you for adding nutritional information as well! I don’t count calories often, but it’s helpful for me to see how many servings I can make!
Made this tonight with just a tiny modification: I used garlic and ginger powder because I didn’t have any fresh in the fridge. Delicious recipe! Thank you for sharing it. I already saved it into my favorites!
Another winner! I added chick peas. & spinach.
yay!!
I just made this for lunch today (& posted on Instagram @thisenvy ) and it was so easy to make and delicious! It’s a lighter take on a curry than I expected so it is perfect year-round too. I like that it is easy to adjust the addition of spices to your liking as well. The recipe as is gives a perfect start of ratios and I know now when I make it next time, I’ll choose to add a bit more curry powder and cayenne or red pepper flakes. I had to sub a regular russet potato and it worked just fine! I imagine the sweet potato adds a bit more richness to the fish in the right amount. Thanks for the recipe!
Awesome!! yes adjust the spices and combinations to preference. This is base recipe to use up veggies. I keep changing the spices. I post well spiced recipes often, so decided to skip them and still get an amazing result. 🙂
Yummo! Where would I be without you Richa!
Loved this! Made it with sunbutter and it was magical! Glad I doubled the recipe!
Awesome!
Made this last night in the Instant Pot and did 7 mins. next time 5 mins should do it. It was delicious however, used what was left from a box of full fat coconut – as I needed to use it. Was thick and creamy – very easy in IP, we did not even use rice… very filling on it’s own.
Great!. yes 3 to 4 minutes should be enough time for most veggies, and then quick release after a minute. If making a larger quantity (triple or more), then 5 minutes.
This turned out terrific! I added the chickpeas and spinach, and I had to add more than the cup of coconut milk. Delish!!!The flavors all melded together nicely.
Awesome!! yes adjust the coconut milk depending on the amount of ingredients.
This was so delicious! My only change would be to double the recipe. My picky 8 year old loved it! He had three helpings, lol
I just made this, because I had all the ingredients on hand. It was quite easy and I am now enjoying it. It is very delicious and I would make it again. Mine did not come out so vibrantly orange and thick. Mine was like pale orange (I added water and cashew milk). Is there a trick to this color and how do you thicken the sauce? Thanks!
Hi Richa,
I love your site. I generally don’t cook vegan, but my vegan friend came around for dinner, and I decided to make your recipe with some adjustments. I used 3 sweet potatoes, nixed the bell pepper, folded in kale, and replaced the peas with chickpeas. I also added a few splashes of soy sauce and a heaping teaspoon of white miso paste.
I did add garam masala, but a different kind called Goda Masala from Maharashtra. And I added a can of coconut milk to the mix.
Finally, I made all of it in an instant pot, which made it come out super delicious — pressure cooking it for 10 mins. I then served the curry with quinoa and greek yogurt (for the non vegans at the table.)
those all sound like a great addition. I have a spiced up similar version on the blog http://www.veganricha.com/2016/05/chickpeas-in-turmeric-peanut-butter-curry.html . Can’t go wrong with all those spices and coconut milk!
Fabulous recipe! I made this for a dinner party at my home, and my guests LOVED it! They took the leftovers home as well! I used almond butter, and it was so deeelicious!
Thats awesome! Great to hear that everyone loved it!
Very delicious!
Hi, I have baked sweet potatoes at home…this recipe is too tempting…can I use them?
you can cube and add them towards the end to simmer for 2-3 minutes as they are already cooked.
Hi Richa, I made this for my family tonight and we all LOVED it (my husband gave it a 5 out of 4 score!!! I have made a few of your recipes and they have all been fabulous over the last year or so, but I have been paying way more attention to your recipes of late, have both your cookbooks now and can’t wait to make more of your amazing and delicious creations. THANK-YOU so much for all you do and share with us all. You make transitioning to vegan exciting, and introducing reluctant/sceptical family and friends to the concept much easier. All the best and happy cooking and creating 🙂 🙂 🙂
Thats so awesome!! I am so glad you all love the results of the recipes!! happy cooking!!
Hi, Richa! How are you?
How can one make this in the Instant Pot?
Some of the veggies like cauliflower will tend to overcook in the instant pot. You can try 2 mins at low pressure and quick release. Use a bit less water, larger florets of cauliflower and small cubes of sweet potato.
This one we tried tonight. Absolutely delicious!
I added some left over tofu, spinach, cayenne pepper, some curry powder and topped with crushed peanuts.
Another keeper!
AWesome!
You have been my saviour this year dear Richa. At first I was so overwhelmed being a vegeterian newly diagnosed with dairy, and gluten allergies but your recipes are always delicious and my meat eating friends never seem to realise I’m feeding them vegan! I am asking for your cookbooks for Christmas.
Sooooo goooooood. I added red lentils. Absolutely delicious.
awesome!
Swapped ginger for cinnamon and had no lime or lemon juice but still tasted great 👌🏼 thanks
I made this recipe for myself, my husband and our baby. Everyone loved it! My husband thought it had real depth of flavor.
My only critique is the serving size. At 207 calories it’s a very small serving. For us, I would say the recipe realistically makes 2 servings (310 calories / serving) + a cup of quinoa per person (about 200 calories) + a dessert for a full dinner.
awesome! Sure adjust to preference.
Delicious. 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. Used hazelnut butter. I don’t cook often with coconut milk because of its richness but once in a while, in winter, it’s fine. I love the richness of flavour here, Richa, with all the spices. Also added a bit more lemon juice to begin with, I love it in savoury dishes. And I didn’t feel it needed rice or any grain, actually, it was rich enough. Maybe some steamed cauliflower will go nicely with this, I might try this for leftovers, which I’ll eat for lunch this week. You broaden my culinary horizons, Richa. For instance, I never loved ginger in recipes but with your blend of spices and flavours, it works very well, delicious!
thats awesome! ginger is a fantastic fresh flavor in certain combinations.
My husband LOVED this!!! I ended up using a whole can of lite coconut milk to this bC I cooked it down a bit. It was really rich and yummy. I served it over rice.
Delicious! My husband and I loved it! Rich and creamy. I doubled the recipe and used one can of coconut milk and added half a cup of almond milk. I served it with quinoa. Next time I will make rice with it. Thank you for sharing the recipe!
Yum! Loved it and will be making it again. I added chickpeas as suggested, and two green chilis which I pureed with the garlic and ginger to save time. What a great recipe.
Husband doesn’t like cauliflower. What can I replace it with? Sounds lovely.
Any other veggie like zucchini, mushroom, potato or more of sweet potato.
Hi there & thank you sooo very much for this recipe. We cooked it the 2nd time today (of many more to come) and we LOVE it!!
Andrea & Simon from Munich
awesome thanks!
Just tried this and loved it. I had to adjust some things and used some produce from my garden including the pepper, but added zucchini and instead of peas, I used spinach. I also added tomatoes which gave a nice texture and flavor to the broth. And I did not have garam marsala unfortunately. Nevertheless, it came out great.
awesome!
This peanut butter curry is my husband’s favorite. He absolutely adores everything with peanut butter. I always make a double batch to keep something in the freezer, but it doesn’t make it to the freezer😂
yay!
Making this for the 2nd time today! So excited, I love it. I made it with lentils last time, this time I’m trying it with black beans.
yay!
I made this, exactly as recipe describes, and i am absolutely gobsmacked! It was one of the most delicious things i ever had. I am a meat eater, but this can easily convert me 😉 I recommend this to anyone and everyone, it is incredibly simple to make, and it is delicious❗ A 5 ⭐ recipe/meal 👍
awesome!
Excellent! 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. My husband and I had it tonight – the night before our celebration – because I made a large amount. We loved every bite! I am certain this will be enjoyed by everyone tomorrow, not just vegans.
thats so awesome! Tthanks!
Yummy, easy, satisfying! Added the chickpeas and made with coconut milk. Opted NOT to add curry or garam masala this time and it was still quite flavorful. Maybe next time! Thanks!
Love this recipe! We’ve made it twice and taken it to friends. Making it again tonight.
sounds like its developing into a tasty obsession!!
Excellent recipe! Wonderful flavoring! Used a dash of curry at the end and added the chickpeas. Served with jasmine rice. Perfect!
Thank you for the wonderful rating Lisa! sounds delicious
Loved this! I adapted to use vegetables I had – green beans instead of peppers and fingerling sweet purple potatoes. I appreciated the suggestions for flavoring and garnishing when done- it was delicious and so easy to make.
excellent! thank you Ellen – so glad to hear that
We made this tonight and it was absolutely delicious! We omitted the peas and added mushrooms and added some chana masala and the two of us finished it! Highly recommend this recipe. Will be in our regular rotation for sure!
I’ve made similar recipes but I’m so excited to try your version!!!
Quick question though – do you think you can use soy milk? I have some remaining and trying to use it up somehow 😀
I’m excited for you! yes, it will work just fine
Thanks Richa! You have been an amazing inspiration to cook such wonderful vegan dishes! Hoping to save some money and buy your book!!!
Delicious, thanks for a great recipe. We had no cauliflower so upped the sweet potato and then sautéed cabbage and mixed it in at the end.
yay!! thank you for your Rock ⭐️ review
Do you have any suggestions for what can be substituted for sweet potato? I live in Japan and the sweet potato is very different to Western ones (much sweeter I believe, but I have not actually eaten a Western one). Perhaps pumpkin?
Any other vegetable. Potatoes cauliflower butternut squash etc
Great recipe! Made it for the first time last night and it was superb! Used Edamame in place of peas and added a bit more lime juice. To save calories, I only used veggie broth and no coconut or plant milk. Will definitely be making again!!!
wow! healthy and delicious. Thanks!