Sweet Potato & Peanut Curry Recipe is both comforting and nutritious, making it a great choice for a wholesome meal. Here’s a detailed recipe and some insights into its preparation.
Sweet Potato & Peanut Curry Recipe
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Vegetable peeler
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 can(14.5 oz) diced tomatoes
- 1 can coconut milk
- 1 cup vegetable broth
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups baby spinach
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions
- Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Sauté Aromatics: Add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.
- Add Vegetables: Stir in the diced sweet potatoes and red bell pepper. Cook for another 5 minutes, stirring occasionally.
- Incorporate Liquids and Spices: Add the diced tomatoes (with their juice), coconut milk, vegetable broth, peanut butter, soy sauce, curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender.
- Add Chickpeas and Spinach: Stir in the chickpeas and baby spinach. Cook for another 5 minutes until the spinach is wilted and everything is heated through.
- Season and Finish: Add lime juice and season with salt and pepper to taste. Adjust seasoning as necessary.
- Rest: Remove from heat and let the curry rest for about 5 minutes to allow the flavors to meld.
- Serve: Serve the curry hot, garnished with fresh cilantro, over cooked rice or with naan bread on the side.
Notes
Serving Suggestions for Sweet Potato & Peanut Curry Recipe
This curry pairs well with steamed rice, quinoa, or naan bread. For a complete meal, you can serve it with a side of sautéed greens or a simple cucumber salad to add a refreshing contrast to the rich curry.
More Vegetarian Recipes:
- Vegan Jambalaya Recipe
- American Pancakes Recipe
- Rice Cake Cress Faces Recipe
- Breakfast Casserole Recipe
Tips and Variations for Sweet Potato & Peanut Curry Recipe
- Protein Addition: For added protein, you can incorporate chickpeas, tofu, or chicken into the curry.
- Vegetable Variations: Feel free to add other vegetables like bell peppers, spinach, or carrots to enhance the nutritional profile and flavor.
- Spice Level: Adjust the amount of cayenne pepper according to your heat preference. For a milder curry, you can omit it entirely.
Nutritional Benefits
Sweet potatoes are a great source of vitamins A and C, fiber, and antioxidants. Peanuts provide healthy fats and protein, while the use of coconut milk adds a creamy texture without the need for dairy. This curry is vegan and gluten-free, making it suitable for various dietary preferences.
Enjoy making and sharing this Sweet Potato & Peanut Curry with friends and family! It’s a dish that’s sure to warm hearts and satisfy appetites.