Sweet Potato & Peanut Curry

There’s nothing like a comforting, creamy curry to warm you up and leave you feeling completely satisfied. This Sweet Potato & Peanut Curry is a hearty, plant-based dish that’s rich in flavor and packed with wholesome ingredients. With tender chunks of sweet potato simmered in a luscious, peanut-infused coconut curry sauce, it’s a true crowd-pleaser.

The recipe is perfect for weeknight dinners or meal prepping ahead of time. Serve it over fluffy rice or with warm naan for a meal that feels like a hug in a bowl.

How to Make It:

Creating this Sweet Potato & Peanut Curry is as easy as it is rewarding. First, sauté aromatics like onion, garlic, and ginger until fragrant. Add sweet potatoes, diced tomatoes, and a blend of warm spices to build a flavorful base. Next, stir in coconut milk and peanut butter for that creamy, nutty richness. Simmer everything together until the sweet potatoes are fork-tender, and the sauce has thickened beautifully.

This dish pairs perfectly with your favorite grains, but it’s also fantastic on its own. Don’t forget a squeeze of lime and a sprinkle of fresh cilantro for a zesty finish.

Make Ahead Method:

This curry stores beautifully, making it an ideal candidate for meal prep:

• Cook the curry fully and let it cool to room temperature.
• Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
• Reheat gently on the stovetop or microwave, adding a splash of water or broth if the sauce thickens too much.

Pro Tips:

• Customize the Veggies: While sweet potatoes shine here, feel free to add carrots, chickpeas, or even leafy greens like spinach or kale for variety.
• Boost the Heat: If you love spice, toss in some chopped fresh chili or a pinch of cayenne.
• Peanut Butter Choices: Use natural peanut butter for a richer flavor without added sugar.
• Texture Play: For added crunch, garnish with roasted peanuts or cashews before serving.

Storage:

This curry is a dream when it comes to leftovers:

• Fridge: Keep it in an airtight container for up to 4 days.
• Freezer: Transfer cooled curry into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating Tips: Gently warm on the stove, stirring occasionally. Add water or coconut milk to maintain a creamy consistency.

Tools For This Recipe:

• Large Pot or Dutch Oven: Perfect for simmering the curry evenly.
• Wooden Spoon: Ideal for stirring peanut butter into the sauce smoothly.
• Sharp Knife: To chop sweet potatoes with precision.
• Immersion Blender (Optional): If you want a smoother sauce texture.

FAQs!

Can I make this nut-free?
Absolutely! Swap peanut butter for sunflower seed butter or tahini for a similar creaminess.

What’s the best side dish for this curry?
Steamed jasmine rice, quinoa, or warm naan bread are all fantastic options.

Can I make this in a slow cooker?
Yes! Combine all ingredients except the coconut milk in your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, then stir in the coconut milk before serving.