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.
Video
Notes
Nutrition
KJ says
July 23, 2017 at 3:41 amOMG. 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!
Lacy G says
September 9, 2019 at 8:47 pmThis 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.
Gabriela says
July 23, 2017 at 4:06 amThis 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:)
Richa says
July 24, 2017 at 9:59 amAwesome! yes the amount of veggies will add time. Glad everyone loved it!!
Amy says
July 23, 2017 at 7:13 amIn the picture above for the stew, did you use the water or coconut milk?
Thank you
Richa says
July 23, 2017 at 11:18 amI 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.
Amy says
July 29, 2017 at 1:31 pmTHIS 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.
Richa says
July 31, 2017 at 11:04 amAwesome!
Amy says
July 31, 2017 at 11:22 amI used 1/2 water and 1/2 plain unsweetened soy milk and it was great!!!!!!
Dawn M. says
July 23, 2017 at 9:54 amMade 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.
Richa says
July 23, 2017 at 11:18 amAwesome!!
Lucy Huron says
July 24, 2017 at 12:27 pmI 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.
Richa says
July 27, 2017 at 6:12 pmThats awesome!!
MP says
July 27, 2017 at 4:57 pmThis 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
Richa says
July 27, 2017 at 6:14 pmthats 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.
Kristen says
July 12, 2018 at 6:49 pmWhat the Health did it for us, too. 🙂 And thank you, Richa, for such wonderful recipes!
Meena says
July 29, 2017 at 10:05 amhello 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.
Ethan says
July 31, 2017 at 12:49 pmIf 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!
Cassie Autumn Tran says
July 31, 2017 at 3:55 pmNo 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!
Little says
July 31, 2017 at 6:41 pmMade 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!
JOSIE says
August 2, 2017 at 5:10 amAnother winner! I added chick peas. & spinach.
Richa says
August 2, 2017 at 10:07 amyay!!
Shaun says
August 3, 2017 at 10:39 amI 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!
Richa says
August 3, 2017 at 12:27 pmAwesome!! 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. 🙂
Danielle says
August 7, 2017 at 9:32 pmYummo! Where would I be without you Richa!
Fawn says
August 22, 2017 at 9:59 pmLoved this! Made it with sunbutter and it was magical! Glad I doubled the recipe!
Richa says
August 23, 2017 at 3:02 pmAwesome!
Suee33 says
August 29, 2017 at 8:20 amMade 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.
Richa says
August 29, 2017 at 10:03 amGreat!. 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.
Janet says
September 20, 2017 at 4:24 pmThis 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.
Richa says
September 21, 2017 at 9:30 amAwesome!! yes adjust the coconut milk depending on the amount of ingredients.
Nora says
October 18, 2017 at 8:26 pmThis was so delicious! My only change would be to double the recipe. My picky 8 year old loved it! He had three helpings, lol
Monika says
November 30, 2017 at 12:10 pmI 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!
Jyoti says
January 5, 2018 at 9:02 amHi 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.)
Richa says
January 5, 2018 at 9:49 amthose 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!
Maneesha says
January 16, 2018 at 12:07 pmFabulous 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!
Richa says
January 16, 2018 at 2:16 pmThats awesome! Great to hear that everyone loved it!
Julie says
January 17, 2018 at 12:56 pmVery delicious!
Shikha says
January 24, 2018 at 5:19 amHi, I have baked sweet potatoes at home…this recipe is too tempting…can I use them?
Richa says
January 24, 2018 at 10:12 amyou can cube and add them towards the end to simmer for 2-3 minutes as they are already cooked.
Ro Owen says
February 10, 2018 at 4:21 amHi 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 🙂 🙂 🙂
Richa says
February 10, 2018 at 10:51 amThats so awesome!! I am so glad you all love the results of the recipes!! happy cooking!!
M. says
April 14, 2018 at 8:34 pmHi, Richa! How are you?
How can one make this in the Instant Pot?
Richa says
April 14, 2018 at 9:23 pmSome 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.
Tahnea says
April 23, 2018 at 3:41 amThis 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!
Richa says
April 23, 2018 at 10:29 amAWesome!
Illy says
September 14, 2018 at 11:56 amYou 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.
Lauren Smith | The Oatmeal Artist says
October 29, 2018 at 4:48 pmSooooo goooooood. I added red lentils. Absolutely delicious.
Richa says
October 29, 2018 at 5:08 pmawesome!
AndarB says
November 21, 2018 at 10:44 amSwapped ginger for cinnamon and had no lime or lemon juice but still tasted great 👌🏼 thanks
Shiri says
December 26, 2018 at 10:39 amI 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.
Richa says
December 26, 2018 at 11:17 amawesome! Sure adjust to preference.
Keren says
January 6, 2019 at 3:44 amDelicious. 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!
Richa says
January 6, 2019 at 6:45 pmthats awesome! ginger is a fantastic fresh flavor in certain combinations.
Laurie says
February 17, 2019 at 7:08 pmMy 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.
Dagmar says
April 12, 2019 at 7:58 pmDelicious! 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!
Madeline says
May 2, 2019 at 2:34 pmYum! 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.
Dee says
July 11, 2019 at 3:41 pmHusband doesn’t like cauliflower. What can I replace it with? Sounds lovely.
Richa says
July 11, 2019 at 3:58 pmAny other veggie like zucchini, mushroom, potato or more of sweet potato.
Andrea says
July 28, 2019 at 11:13 amHi 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
Richa says
July 28, 2019 at 12:08 pmawesome thanks!
Jennifer O'Leary says
July 29, 2019 at 3:56 pmJust 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.
Richa says
July 29, 2019 at 4:32 pmawesome!
Suleika says
August 7, 2019 at 4:23 amThis 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😂
Richa says
August 7, 2019 at 10:11 amyay!
Natalie Lanoville says
October 13, 2019 at 12:34 pmMaking 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.
Richa says
October 13, 2019 at 12:41 pmyay!
Hamamass says
December 13, 2019 at 5:07 amI 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 👍
Richa says
December 13, 2019 at 11:31 amawesome!
Jan says
December 21, 2019 at 3:59 pmExcellent! 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.
Richa says
December 21, 2019 at 6:36 pmthats so awesome! Tthanks!
Jackie says
January 17, 2020 at 4:33 pmYummy, 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!
Caitlin Schwanger says
June 12, 2020 at 12:40 pmLove this recipe! We’ve made it twice and taken it to friends. Making it again tonight.
Vegan Richa Support says
June 12, 2020 at 7:52 pmsounds like its developing into a tasty obsession!!
Lisa says
June 15, 2020 at 2:23 pmExcellent recipe! Wonderful flavoring! Used a dash of curry at the end and added the chickpeas. Served with jasmine rice. Perfect!
Vegan Richa Support says
June 17, 2020 at 10:57 amThank you for the wonderful rating Lisa! sounds delicious
Ellen says
June 26, 2020 at 4:51 pmLoved 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.
Vegan Richa Support says
June 28, 2020 at 1:37 pmexcellent! thank you Ellen – so glad to hear that
Erin says
July 22, 2020 at 5:51 pmWe 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!
Mallika P Datar says
September 1, 2020 at 4:38 amI’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 😀
Vegan Richa Support says
September 2, 2020 at 7:08 pmI’m excited for you! yes, it will work just fine
Mallika P Datar says
September 2, 2020 at 11:18 pmThanks Richa! You have been an amazing inspiration to cook such wonderful vegan dishes! Hoping to save some money and buy your book!!!
Florence says
September 29, 2020 at 10:58 amDelicious, 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.
Vegan Richa Support says
September 29, 2020 at 12:04 pmyay!! thank you for your Rock ⭐️ review
Kim says
October 2, 2020 at 12:23 amDo 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?
Richa says
October 4, 2020 at 6:37 amAny other vegetable. Potatoes cauliflower butternut squash etc
JuicePlus MD says
October 27, 2020 at 12:05 pmGreat 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!!!
Vegan Richa Support says
October 28, 2020 at 1:53 pmwow! healthy and delicious. Thanks!