Sweet Potato Curry, BEST Way to Eat 🔥 with Coconut and Peanut

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and still provide protein.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and has a longer shelf life.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric

Turmeric can be a cost-effective alternative with similar flavor notes.

Peel and cut the sweet potato into large chunks, then soak in water to prevent browning.

Chop 1 medium onion finely.

Chop 2 small or 1 medium tomato finely (or use 0.5 cup tomato puree or 2 tsp tomato paste).

Peel and chop 1 thumb-sized ginger finely (about 1 tbsp).

Peel and chop garlic cloves finely (about 1 tbsp).

Prepare 1 stalk of lemongrass by peeling the exterior hard skin and cutting the stem at the bottom. Beat the lemongrass with the blunt edge of a knife to release juices.

In a large stainless steel pan on medium heat, add 2 tbsp coconut oil, 2-inch piece of cassia or cinnamon, and the prepared lemongrass. Cook for about 2 minutes until fragrant.

Add the chopped onions to the pan and stir, then add the ginger and garlic. Cook until the onion is soft and translucent, without browning.

Add the chopped tomatoes and cook for about 5 minutes until pulpy, adding water as needed to prevent sticking.

Add 1 tsp coriander powder, 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 0.5 tsp salt. Stir and add more water if necessary, cooking for another 2-3 minutes.

Drain the soaked sweet potatoes and add them to the pan, mixing well with the curry base. Add 0.5 to 1 cup of water to help cook the sweet potatoes. Cover and simmer until nearly cooked.

In a separate bowl, mix 1 heaping tbsp peanut butter with 2 tbsp water, whisking gradually to achieve a smooth sauce-like consistency.

Check the sweet potatoes for doneness; they should be tender but not mushy. Add the peanut sauce to the pan and stir. Optionally add 0.5 to 1 cup of fresh green peas.

Add 400 mL coconut milk to the pan, stirring to combine. Let it simmer for about 5 minutes to cook the peas and integrate flavors.

Chop bok choy into chunks and add to the curry, if desired. Note that adding peanut butter, coconut milk, green peas, and leafy greens is optional but enhances the dish.

Garnish the dish with freshly chopped parsley or coriander leaves and chopped tomatoes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens