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.
Cuisine: Glutenfree, Vegan
Author: Vegan Richa
3clovesof garlic minced
1/2bell pepper green or redchopped
1small sweet potato peeled and cubed
3tbsppeanut butter or other nut butter or sun butter to make it nut-free
1tbsplime or lemon juice
1 to 2tspsugar or maple syrup
1/2tspdistilled white or apple cider vinegar
1cupor more water or use light coconut milk for creamier
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.
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.