Sweet Potato & Peanut Curry: A Delicious, Budget-Friendly Vegan Deligh

If you're looking for a meal that's both nutritious and budget-friendly, this Sweet Potato & Peanut Curry is the perfect solution. It's a hearty and flavorful dish that combines the sweetness of potatoes with the rich, nutty taste of peanuts. Spinach adds a touch of freshness and color, making this vegan curry not only delicious but also visually appealing. Easy to prepare and perfect for a family dinner, this recipe is sure to become a favorite in your household. Let's dive into the steps to create this tasty dish that’s as satisfying as it is simple.

Recipe:

Ingredients:

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons red curry paste
• 2 large sweet potatoes, peeled and cubed
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• 1 cup vegetable broth
• 1/2 cup smooth peanut butter
• 1 tablespoon soy sauce
• 4 cups fresh spinach
• Salt and pepper to taste
• Cooked rice or quinoa, for serving
• Fresh cilantro, for garnish
• Chopped peanuts, for garnish
• Lime wedges, for serving

Directions:

1. Prepare the Aromatics:

   • Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
   • Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

2. Build the Curry Base:

   • Add the red curry paste to the pot, stirring well to combine with the onions, garlic, and ginger. Cook for 2-3 minutes to allow the flavors to meld.

3. Cook the Sweet Potatoes:

   • Add the cubed sweet potatoes to the pot and stir to coat with the curry mixture.
   • Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine.

4. Simmer the Curry:

   • Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the sweet potatoes are tender.

5. Add the Peanut Butter and Spinach:

   • Stir in the peanut butter and soy sauce, ensuring the peanut butter is fully melted and incorporated.
   • Add the fresh spinach, stirring until it wilts into the curry. Season with salt and pepper to taste.

6. Serve:

   • Ladle the curry over cooked rice or quinoa. Garnish with fresh cilantro, chopped peanuts, and lime wedges for an extra burst of flavor.

Preparation Time:

• Active preparation time: 15 minutes
• Cooking time: 30 minutes

Servings:

This recipe serves 4-6 people.

FAQs:

• Can I use different vegetables? Yes, this curry is versatile. You can add other vegetables like bell peppers, carrots, or green beans.

• Is there a substitute for peanut butter? If you have a peanut allergy, you can use almond butter or sunflower seed butter as a substitute.

• Can I make this curry ahead of time? Absolutely! This curry keeps well in the fridge for up to 3 days and the flavors often improve with time.

• What can I serve with this curry besides rice or quinoa? This curry pairs well with naan bread or even cauliflower rice for a lower-carb option.

• How do I adjust the spiciness of the curry? You can adjust the amount of red curry paste to your taste. For a milder curry, use less paste or choose a milder variety.

Conclusion:

This Sweet Potato & Peanut Curry is a delightful dish that brings together rich flavors and wholesome ingredients. Perfect for a budget-friendly family dinner, it's a vegan recipe that doesn't compromise on taste or nutrition. The combination of sweet potatoes, spinach, and peanut butter creates a hearty and satisfying meal that’s easy to prepare and sure to impress. Whether you’re a seasoned cook or a beginner, this curry is a fantastic addition to your recipe collection. Serve it with rice or quinoa, garnish with fresh cilantro and chopped peanuts, and enjoy a delicious, homemade curry that’s both comforting and nourishing. Happy cooking!