Vegan, peanut sweet potato curry

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often more affordable and nutritious.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Turmeric provides flavor and color at a lower cost.

Heat the pan to full heat and drizzle in some oil.

Add 1 roughly chopped white onion, a pinch of salt, and a pinch of pepper to the pan.

Roughly chop coriander stalks and add them to the pan.

Cut lemongrass in half and add it whole to the pan.

Cook until the onions have some color but not too much.

Add 2 cloves of roughly chopped garlic to the pan.

Roughly chop about 2 centimeters of ginger and add it to the mix.

Peel and roughly chop 2 large sweet potatoes into cubes.

Add 3 large tablespoons of curry paste to the pan to warm it up.

Add 1 can of coconut milk to the pan and drop the heat.

Add the 2 whole sweet potatoes to the pan and leave to simmer for about 15 to 20 minutes until soft.

After 15 to 20 minutes, add 2 large tablespoons of smooth or crunchy peanut butter and stir until melted.

In a second pan, add 2 cups of rice and a generous amount of hot water, covering the rice.

Heat the second pan with the rice.

Squeeze lime juice into the curry for a citrus bite.

Add around 300 grams of spinach to the curry and turn off the heat, using residual heat to wilt the spinach.

Serve the curry in a bowl with a generous portion of rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens