Sweet Potato & Peanut Curry: A Budget-Friendly Vegan Delight

Looking for a meal that’s both delicious and easy on the budget? This Sweet Potato & Peanut Curry is just what you need! This vegan curry is a delightful combination of tender sweet potatoes, vibrant spinach, and a rich, creamy peanut sauce that will make your taste buds dance. Not only is it incredibly flavourful, but it's also an economical choice that’s perfect for a family dinner. In just a little over 30 minutes, you can have a wholesome, comforting dish that’s sure to satisfy everyone at the table. With its hearty ingredients and bold flavours, this curry is a must-try for anyone who loves a good, filling meal without breaking the bank.

Recipe for Sweet Potato & Peanut Curry 

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, diced
• 1 cup canned diced tomatoes (or 2 medium tomatoes, chopped)
• 1 can (14 oz) coconut milk
• 1/4 cup creamy peanut butter
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 2 cups fresh spinach
• Salt and black pepper to taste
• Cooked rice or naan bread, for serving

Directions:

1. Prepare the Sweet Potatoes:

   • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the cubed sweet potatoes and cook for about 5 minutes until they start to soften. Remove from the pot and set aside.

2. Sauté the Aromatics:

   • In the same pot, add a bit more oil if needed. Sauté the chopped onion until translucent, about 3-4 minutes. Add the garlic and ginger and cook for an additional 1-2 minutes until fragrant.

3. Build the Curry Base:

   • Add the diced red bell pepper and cook for another 3 minutes. Stir in the curry powder, ground cumin, turmeric, and paprika, and cook for 1 minute to toast the spices.

4. Combine the Ingredients:

   • Add the diced tomatoes, coconut milk, and peanut butter to the pot. Stir until the peanut butter is fully incorporated and the mixture is smooth.

5. Simmer the Curry:

   • Return the sweet potatoes to the pot and bring the mixture to a simmer. Reduce the heat to low and cover. Cook for 15-20 minutes, or until the sweet potatoes are tender.

6. Add the Spinach:

   • Stir in the fresh spinach and cook for another 2-3 minutes until wilted. Season with salt and black pepper to taste.

7. Serve:

   • Serve the curry hot over cooked rice or with naan bread.

Preparation Time:

• Active preparation time: 10 minutes
• Cooking time: 25-30 minutes
• Total time: 35-40 minutes

Servings:

This recipe serves 4 people.

FAQs for Sweet Potato & Peanut Curry 

• Can I use a different type of nut butter? Yes, almond butter or cashew butter can be used instead of peanut butter for a different flavour.

• How can I make this curry spicier? Add more curry powder or include a diced chilli pepper to the base of the curry for extra heat.

• Can I make this curry in advance? Yes, this curry can be made ahead and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

• Can I add other vegetables? Absolutely! You can add vegetables like carrots, peas, or green beans to make the curry even more nutritious.

• What can I use instead of coconut milk? You can use almond milk or another non-dairy milk, but the flavour and creaminess may vary.

Conclusion:

This Sweet Potato & Peanut Curry is a fantastic, budget-friendly option for a nourishing family meal. With its blend of creamy peanut butter, tender sweet potatoes, and vibrant spinach, this curry offers a delightful combination of flavours and textures. Not only is it easy to make, but it’s also packed with nutrients and perfect for those who love a hearty, satisfying dish. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this curry fits the bill perfectly. Enjoy this delicious vegan recipe that makes eating healthy and sticking to a budget both delicious and effortless!