Vegan Sweet Potato Peanut Butter Curry

Name: Vegan Sweet Potato Peanut Butter Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1½ tablespoons (23 g) coconut oil; 1 yellow onion (diced); 2 cloves garlic (minced); 3-4 tablespoons (45-60 g) Thai red curry paste; 2 (about 3 cups or 400 g) sweet potatoes (peeled and cubed); 1 can (15 ounces [425 g]) no salt added diced tomatoes; 1 cup (235 ml) low-sodium vegetable broth; 2 teaspoons salt (divided); ¼ teaspoon black pepper; ¼ cup (65 g) smooth organic natural peanut butter; ½ cup (120 ml) lite coconut milk; 2 tablespoons (2 g) chopped cilantro; Juice of 1 lime; 3 cups (474 g) cooked jasmine rice (or rice of choice); ¼ cup (36 g) chopped peanuts (for garnish)

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

easy curry recipes peanut butter curry sweet potato curry

Instructions

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Step 1

Heat the coconut oil in a pot or large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and red curry paste and stir until fully incorporated with the onions.

Step 2

Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Cover and simmer for 20 to 30 minutes until the sweet potatoes are fork tender.

Step 3

Meanwhile, in a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.

Step 4

Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.

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