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:
- Large tomatoes
- Ground coriander
- Ground cumin
- Ground turmeric
- Chilli powder
- Chilli flakes
- Brown sugar
- Coconut milk
- Tinned tomatoes
- Vegetable stock
- Peanut butter
- Sweet potato
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:
As always if you make this sweet potato peanut butter curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 1 red onion
- 4 garlic cloves
- Thumb sized piece of fresh ginger
- 2 large tomatoes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp hot chilli powder
- 1/2 tsp chilli flakes
- 1 tsp salt
- 1 tsp brown sugar
- 1 tin / 400ml coconut milk
- 1 tin / 400ml chopped tomatoes
- 400ml vegetable stock
- 125g / 1/2 cup peanut butter
- 2 medium / 600g sweet potatoes
- 2 handfuls chopped kale
- 1 lime
To top (optional)
- Fresh coriander
- Chopped peanuts
- Sliced red onion
- Chilli flakes
- Finely chop red onion and add to a pan with some oil on medium heat. Fry for a few minutes and then add minced garlic and finely chopped ginger.
- Add the spices - coriander, cumin, turmeric, chilli powder and flakes. Toast for 15 seconds until fragrant.
- Finely chop the large tomatoes and add along with the salt and sugar. Let cook for a few minutes until the tomatoes have broken down and it resembles a rough paste.
- Peel and cut sweet potato into 2cm/1 inch chunks and add along with the coconut milk, chopped tomatoes, vegetable stock and peanut butter.
- Bring to a gentle simmer and let cook for 20-25 minutes until the sweet potatoes are soft through. Add a little more water if needed.
- Add the chopped kale and cook for a minute until wilted.
- Add the juice of the lime, stir and serve!
Use a natural peanut butter, not one that is packed with added ingredients.
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