Peanut Sweet Potato Curry With Veggies & Peas

Name: Peanut Sweet Potato Curry With Veggies & Peas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 serving
Ingredients: 1 tsp oil; 1/2 cup chopped onion; 3 cloves of garlic minced; 1 inch ginger minced; 1 cup cauliflower florets; 1/2 bell pepper green or red; 1 small sweet potato peeled and cubed; 1/2 tsp salt; 3 tbsp peanut butter or other nut butter or sun butter to make it nut-free; 1 tbsp lime or lemon juice; 1 to 2 tsp sugar or maple syrup; 1/2 tsp distilled white or apple cider vinegar; 1/4 tsp garlic powder; 1/4 tsp pepper flakes; 1 tsp sesame oil; 1 cup or more water or use light coconut milk for creamier; 1/2 cup peas; Black pepper to taste; garam masala or curry powder to taste; lemon juice and cayenne; basil and peanuts for garnish

User Reviews

4.8

177 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
3
Calories
207 kcal
Course
Main Course
Cuisine
Vegan, gluten-free

Peanut Sweet Potato Curry With Veggies & Peas

Danielle Hudson

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Vegetable Peanut Sweet Potato Curry. 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter.

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Ingredients

Servings

1 tsp oil
1/2 cup chopped onion
3 cloves of garlic minced
1 inch ginger minced
1 cup cauliflower florets
1/2 bell pepper green or red chopped
1 small sweet potato peeled and cubed
1/2 tsp salt
3 tbsp peanut butter or other nut butter or sun butter to make it nut-free
1 tbsp lime or lemon juice
1 to 2 tsp sugar or maple syrup
1/2 tsp distilled white or apple cider vinegar
1/4 tsp garlic powder
1/4 tsp pepper flakes
1 tsp sesame oil
1 cup or more water or use light coconut milk for creamier
1/2 cup peas thawed if frozen
Black pepper to taste
garam masala or curry powder to taste optional
lemon juice and cayenne
basil and peanuts for garnish

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Instructions

Heat oil in a skillet over medium heat. Add the onion and garlic and cook until translucent. Fold in the ginger.
Add peppers, cauliflower, sweet potato and a dash of black pepper and cook for 3 minutes.
Add the rest of the ingredients till peas and mix well. It will take a few minutes for the nut butter to incorporate. Partially cover and cook for 15 minutes. (You can also add a cup of cooked chickpeas or lentils at this time or fold in some kale now or spinach with the peas).
Taste and adjust salt, sweet and heat. Add a dash of lemon and cayenne if needed. You can also fold in a bit of garam masala or curry powder.
Add in the peas. Simmer for another few minutes if needed or until the vegetables are cooked to preference. Adjust consistency if needed with more water or non dairy milk.
Serve over rice or grains or with toasted pita bread/flatbread. Add some more water during simmering to serve as soup. Can be served hot or cold. I usually garnish with basil or cilantro, pepper flakes and peanuts.

Notes

For quicker recipe (less chopping): blend the garli and ginger with the nut butter and ingredients after nut butter until smooth, then add to the pan and simmer until veggies are done.
For flavor variation, try some smoked paprika, berbere or cajun spice.

Nutrition Information

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Calories 207kcal (10%) Carbohydrates 25g (8%) Protein 7g (14%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 420mg (18%) Potassium 478mg (14%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 7005IU (140%) Vitamin C 54.9mg (61%) Calcium 38mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 207 kcal

% Daily Value*

Calories	207kcal	10%
Carbohydrates	25g	8%
Protein	7g	14%
Fat	9g	14%
Saturated Fat	1g	5%
Sodium	420mg	18%
Potassium	478mg	10%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	7005IU	140%
Vitamin C	54.9mg	61%
Calcium	38mg	4%
Iron	1.2mg	7%