Delicious Sweet Potato & Peanut Curry Recipe

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: regular milk

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often cheaper and provide similar texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Salt is a basic alternative for seasoning.

Heat the coconut oil in a large pan over medium heat.

Add the chopped onion and cook until soft, about 5 minutes.

Stir in the grated garlic and ginger and cook for another minute until fragrant.

Mix in the peanut butter, chili powder, ground cumin, and ground coriander, cooking for a minute until well combined with the aromatics.

Add the sweet potato chunks, stirring to coat them with the spice mixture.

Pour in the coconut milk and vegetable stock and bring the curry to a simmer.

Let it cook for about 10 minutes.

Add the chickpeas and soy sauce, then simmer for another 15 to 20 minutes or until the sweet potato is tender and the curry is thick.

Garnish with fresh coriander and toasted peanuts.

Serve with lime wedges on the side for a punch of citrus.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens