Sweet Potato & Peanut Curry: A Heartwarming Delight

If you’re looking for a hearty and flavorful dish that’s both nutritious and easy to prepare, sweet potato and peanut curry is a fantastic choice. This dish combines the sweetness of sweet potatoes with the rich, nutty taste of peanuts, creating a perfect harmony of flavors. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress and satisfy.

Why You’ll Love This Sweet Potato & Peanut Curry Dish

Sweet potato and peanut curry is not only delicious but also packed with nutrients. Sweet potatoes are a great source of vitamins A and C, fiber, and antioxidants. Peanuts add protein and healthy fats, making this dish both satisfying and nourishing. The combination of spices creates a warming and comforting meal that’s perfect for any time of the year.

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Sweet Potato & Peanut Curry: A Heartwarming Delight

Recipe by RecipeWikkiCourse: MainCuisine: WorldwideDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

387

kcal

Looking for a tasty and nutritious meal that’s easy to make? Sweet potato and peanut curry is the perfect choice. This dish blends the sweetness of sweet potatoes with the rich flavor of peanuts, creating a delicious and comforting meal

Ingredients

• 1 tbsp coconut oil

• 1 onion, chopped

• 2 garlic cloves, grated

• thumb-sized piece ginger, grated

• 3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)

• 1 tbsp smooth peanut butter

• 500g sweet potato, peeled and cut into chunks

• 400ml can coconut milk

• 200g bag spinach

• 1 lime, juiced

• cooked rice, to serve (optional)

• dry roasted peanuts, to serve (optional)

Directions

• Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
• Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
• Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
• Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

Notes

• The curry can be frozen for up to 2 months. Let it cool completely before transferring it to a freezer-safe container.
• Use full-fat coconut milk for a creamy texture and rich flavor. Light coconut milk can be substituted for a lower calorie option.