This creamy sweet potato peanut butter curry is packed with tomato, coconut and peanut butter. With chunks of sweet potato and kale its perfectly spiced and full of flavour!

Inspired by both a Thai and West African curry this peanut butter curry relies on flavours such as coriander, cumin, chilli, lime and coconut. They make for a deliciously creamy and nutty curry that you’ll be cravings days after!

Not only is this curry damn right delicious, it’s super easy to make and all one pot! It comes together in 40 minutes, making it perfect for a weeknight meal!

If you’ve never tried peanut butter in a curry, what are you waiting for!? It is such a good combo. Even if you aren’t a huge peanut butter fan (I can’t eat it on it’s own) I’m convinced you’ll love this curry!

I’ve enjoyed both Thai peanut butter curries and West African peanut butter curries. They are both delicious in their own rights, and different.

An authentic West African peanut butter curry doesn’t contain coconut milk, like a Thai peanut butter curry would. But I knew I wanted to add the creaminess of coconut milk, mixed with chopped tomatoes.

What you’ll need for sweet potato peanut butter curry:

• Onion
• Garlic
• Ginger
• Large tomatoes
• Ground coriander
• Ground cumin
• Ground turmeric
• Chilli powder
• Chilli flakes
• Brown sugar
• Salt
• Coconut milk
• Tinned tomatoes
• Vegetable stock
• Peanut butter
• Sweet potato
• Kale
• Lime

While the ingredient list may seem long, you probably have most of the ingredients in your pantry, especially if you make curries regularly!

I love adding greens to this recipe and kale is my favourite! However you could also use spinach or spring greens!

You’ll want to use two medium sized sweet potatoes (about 600g). For the peanut butter, make sure you use a natural one that isn’t full of added sugar. My favourite is Whole Earth.

How to make peanut butter curry:

To begin, we will make the curry paste. Finely chop onion and add to a pan with oil. Fry until translucent and then add minced garlic and ginger.

Once fragrant, add all the spices – coriander, cumin, turmeric, chilli. Toast for around 15 seconds and then add the chopped large tomatoes, sugar and salt. Cook until the tomatoes have broken down and it resembles a curry paste. There is no need to blend it, although you can if you want. It should now be smelling amazing!

Peel and chop sweet potatoes into 2cm chunks. Add to the pan along with the peanut butter, coconut milk, chopped tomatoes and vegetable stock.

Leave to gently simmer for 25 minutes until the sweet potato is soft through. Add chopped kale and cook for a further minute until wilted.

Add the juice from the lime and serve! I topped with some fresh coriander, salted peanuts and thinly sliced red onion and served with basmati rice! It would also be good with some cauliflower rice or quinoa!

For more curry recipes you may enjoy these:

Roasted butternut squash and chickpea curry

Creamy tofu korma

Potato and chickpea curry

Sweet potato coconut curry soup

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