Peanut Sweet Potato Curry With Veggies & Peas
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
3
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Calories
207 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Peanut Sweet Potato Curry With Veggies & Peas
Description
The curry begins with sautéing onion, garlic, and ginger, then adding chunky vegetables including bell pepper, cauliflower, and cubed sweet potato. A creamy sauce is developed by blending peanut butter with lime juice, sugar, vinegar, garlic powder, pepper flakes, and sesame oil. Water or light coconut milk adjusts consistency, allowing flexibility between a soup-like or thicker curry. Peas are folded in last to retain their texture.
The flavor profile is complex yet approachable, balancing the earthiness and sweetness of sweet potatoes and cauliflower with the richness of peanut butter and brightness from lime juice. Spices like cayenne pepper and optional garam masala can be adjusted to taste. Serving with rice or flatbread makes a complete meal.
A shortcut method involves blending garlic and ginger into the sauce base for quicker prep. Variations may include smoked paprika or regional spice blends for different flavor twists.
Ingredients
- 1 tsp neutral cooking oil generic cooking oil
- 1/2 cup onion chopped
- 3 cloves garlic minced
- 1 inch ginger minced
- 1 cup cauliflower florets
- 1/2 bell pepper chopped, green or red
- 1 sweet potato small, 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 juice or lemon juice
- 1 to 2 tsp sugar or maple syrup
- 1/2 tsp distilled white vinegar or apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp pepper flakes
- 1 tsp sesame oil
- 1 cup water or more; or use light coconut milk for creamier
- 1/2 cup pea thawed if frozen
- black pepper to taste
- garam masala optional, or curry powder, to taste
- lemon juice
- cayenne pepper
- basil for garnish
- peanuts for garnish
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
- To speed up prep, blend garlic and ginger with the nut butter and other ingredients before adding to vegetables.
- Flavor variation options include smoked paprika, berbere, or cajun spices for a different spice profile.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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