Sweet Potato Peanut Curry

In this flavorful and nutritious Sweet Potato Peanut Curry, the natural sweetness of sweet potatoes pairs beautifully with the rich creaminess of peanut butter and coconut milk, all infused with a blend of warming spices. This comforting, aromatic dish is perfect for a cozy night in with family or friends.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes
• 1/2 cup peanut butter
• 1/4 cup coconut milk
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro leaves, for garnish

Instructions

Heat 1 tablespoon of olive oil in a large pan over medium heat.

Add the diced onion and sauté until softened, about 5 minutes.

Add the minced garlic and grated ginger to the pan and cook for an additional minute, until fragrant.

Add the diced sweet potatoes to the pan and cook for 5 minutes, stirring occasionally.

In a small bowl, whisk together the cumin, curry powder, turmeric, and cayenne pepper (if using).

Add the spice mixture to the pan and stir to combine.

Add the diced tomatoes, peanut butter, coconut milk, salt, and black pepper to the pan.

Stir until well combined.

Bring the curry to a simmer, then reduce the heat to low and let cook, covered, for 20-25 minutes, or until the sweet potatoes are tender.

Stir occasionally to prevent burning and add more water if the curry becomes too thick.

Taste and adjust the seasoning as needed.

Garnish with fresh cilantro leaves before serving.

Serve hot over rice or with naan bread.

Notes

Use any type of sweet potato you like, but keep in mind that the cooking time may vary depending on their size and firmness. If you don’t have fresh ginger, you can use 1 teaspoon of ground ginger as a substitute.

You can customize the level of spiciness to your taste by adding more or less cayenne pepper – or omitting it altogether.

For a thicker curry, simmer for an additional 5-10 minutes or add a little more peanut butter. For a thinner curry, add a bit more coconut milk or water.

You can make this recipe ahead of time and refrigerate or freeze it for later.

Simply reheat and serve. Feel free to add your favorite protein like chicken, shrimp, or tofu to make the curry more substantial.

This recipe makes 6 servings, but it’s easily scalable if you need to feed a larger or smaller crowd.

You can serve this curry over rice, with naan bread, or with some roti for a more authentic Indian-inspired experience.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 44g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 14g