Red Sweet Potato Curry

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5 from 4 votes

Red Sweet Potato Curry

This warming curry is easy to make and bursting with flavour! I love this sweet curry as is, but if you wish to make it even heartier, check the recipe notes for tips on adding chickpeas to the curry as well.
My Notes:
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Meal Type: dinner, Lunch
Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Stove
Ingredient: Peanut Butter, Potatoes, Rice
Servings: 4
Calories: 457kcal
Ingredients
  • 1 tablespoon(s) light oil (such as vegetable or canola)
  • 1 yellow onion chopped
  • 2 cloves garlic minced or pressed
  • 1/4 cup(s) Thai red curry paste
  • 2 medium sweet potatoes peeled and diced
  • 1 14 oz can(s) diced tomatoes
  • 1 cup(s) vegetable broth
  • 1/2 cup(s) full-fat coconut milk
  • 1/4 cup(s) natural peanut butter
  • 1 lime juiced
  • 1/4 cup(s) roasted salted peanuts chopped
  • 1 handful fresh cilantro chopped
Instructions
  • In a large skillet or pot heat the oil over medium-high heat. Add the onion and garlic and sauté until the onion turns translucent and begins to brown, about 5 minutes. Add the Thai red curry paste and cook for about 30 seconds until fragrant. Add the sweet potatoes, diced tomatoes, and vegetable broth. Cover and bring to a simmer, and cook until the sweet potatoes are fork-tender, about 15 minutes.
  • In a small bowl, whisk together the coconut milk and peanut butter. Pour into the pan and stir well to combine.
  • Remove from the heat, stir in lime juice, and then serve with the cooked rice or grain of choice. Garnish with the chopped peanuts and cilantro.
Notes
Oil-free: to make this recipe oil-free, omit the oil and instead do a water or broth satué.
Nut-free: to make nut-free, omit the peanuts completely or sub for roasted pepitas.
Make-ahead: Store cooled curry in an air-tight container in the fridge for up to 4 days. 
Make it heartier: if you wish to make this dish even heartier you can add chickpeas. Drain and rinse a 19oz can if chickpeas and add them along with the sweet potatoes. 
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 457kcal | Carbohydrates: 69g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 538mg | Potassium: 828mg | Fiber: 7g | Sugar: 10g | Vitamin A: 16431IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan