![Peanut Butter Sweet Potato Curry [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2018/11/Peanut-Butter-Sweet-Potato-Curry-vegan-by-The-Flexitarian-Annabelle-Randles-v8-©--300x300.jpg)
Peanut Butter Sweet Potato Curry
Packed with flavours this vegan Peanut Butter Sweet Potato Curry is an easy and straightforward recipe bursting with plant-based goodness.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp vegetable oil
- 4 garlic cloves
- 1 onion
- 1 Tbsp freshly grated ginger root
- 3 tsp garam masala
- 1 Tbsp tomato paste
- 700 g sweet potatoes
- 1 large red pepper
- 400 g canned chopped tomatoes
- 500 ml vegetable stock
- 4 Tbsp smooth peanut butter
- 400 ml coconut milk
- 2 generous handfuls spinach leaves
- 400 g can chickpeas
- lime juice to taste
- crushed chillies or 1 red chilli finely chopped
TOPPINGS:
- fresh coriander
- chopped peanuts
Instructions
- Peel and cut sweet potatoes in 1cm dice [0.4 inch]. Deseed and cut red pepper in 1cm slices [0.4 inch].
- Heat the vegetable oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry under medium heat for 2 mins. Add ginger, garam masala and tomato paste. Fry for another 2 mins.
- Add chopped diced sweet potatoes and sliced pepper to the pan, followed by tomatoes, vegetable stock and peanut butter. Bring to the boil, then cook covered under medium heat for 15 mins. By then sweet potatoes should be tender but still have a bite.
- Add coconut milk, spinach leaves and drained chickpeas. Reheat, stirring the ingredients together until the spinach is wilted.
- Season to taste with lime juice and chilli.
- Serve with brown rice, topped with chopped coriander and crushed peanuts on top.
Nutrition
Serving: 250gCalories: 434kcalCarbohydrates: 45gProtein: 11gFat: 26gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 760mgPotassium: 937mgFiber: 9gSugar: 10gVitamin A: 17511IUVitamin C: 38mgCalcium: 106mgIron: 5mg