Published: · Modified: by Richa 115 Comments
Jump to Recipe Print Recipe
Vegetable Peanut Sweet Potato Curry. 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter.
Its getting pretty hot out here. Baking and standing near the stove for too long is not fun. So what to do with the sweet potatoes if not bake them? Make them into a quick curry.
This is a simple Sweet Potato, Veggie, and Pea curry with Peanut butter sauce. Sweet potato works really well with the nut butter and this sweet savory stew is a perfectly satisfying meal as well as satisfies the summer sweet craving. In summer, I prefer less spices in the stews, so I add just a sprinkle of garam masala in the end. Curry powder, Berbere, harissa and cajun spice blend also work well in this curry. Add the spices you prefer towards the end with the peas and adjust to preference. This curry is a great base to build up on with additional vegetables, beans, spices and flavor. For a deeper flavor profile, try the sauce from this very popular Chickpea Turmeric Peanut Butter Curry.
You can also make this into a soup with additional water or broth and serve it hot or cold. Add some chickpeas or lentils to make it hearty. 1 Pot, easy and makes a great dinner.
More 1 Pot meals
- 1 pot Peanut Butter Noodles and VeggiesGF
- Sweet And Sour Chickpeas and BroccoliGF
- Kung Pao LentilsGF
- GFSoy-free
- Aloo Palak Dal – Instant Pot Potato Spinach Lentil CurryGF
In other news, Vietnam is taking steps to end Bear Bile farming. It is one of the most excruciating thing to watch and know and I hope the bears still stuck in cages for their bile, can be free and live a life like a bear.
If you make any of the recipes from the blog, do let me know in the comments how they turned out. Please also rate the recipe!
Recipe Card
Save This Recipe in Your Inbox
Share your email and we will send this recipe! Plus, enjoy all the new recipes as they post!
By submitting this form, you consent to receive emails from Vegan Richa.
Print Recipe
4.83 from 58 votes
Peanut Sweet Potato Curry With Veggies & Peas
Vegetable Peanut Sweet Potato Curry. 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main
Cuisine: Glutenfree, Vegan
Servings: 3
Calories: 207kcal
Author: Vegan Richa
Ingredients
- 1 tsp oil
- ½ cup (80 g) chopped onion
- 3 cloves of garlic minced
- 1 inch ginger minced
- 1 cup (100 g) cauliflower florets
- ½ (0.5) bell pepper green or red chopped
- 1 small sweet potato peeled and cubed
- ½ tsp (0.5 tsp) salt
- 3 tbsp peanut butter or other nut butter or sun butter to make it nut-free
- 1 tbsp lime or lemon juice
- 1 to 2 tsp sugar or maple syrup
- ½ tsp (0.5 tsp) distilled white or apple cider vinegar
- ¼ tsp (0.25 tsp) garlic powder
- ¼ tsp (0.25 tsp) pepper flakes
- 1 tsp sesame oil
- 1 cup (226 ml) or more water or use light coconut milk for creamier
- ½ cup (72.5 g) peas thawed if frozen
- black pepper to taste
- garam masala or curry powder to taste optional
- lemon juice and cayenne
- basil and peanuts for garnish
Instructions
Heat oil in a skillet over medium heat. Add the onion and garlic and cook until translucent. Fold in the ginger.
Add peppers, cauliflower, sweet potato and a dash of black pepper and cook for 3 minutes.
Add the rest of the ingredients till peas and mix well. It will take a few minutes for the nut butter to incorporate. Partially cover and cook for 15 minutes. (You can also add a cup of cooked chickpeas or lentils at this time or fold in some kale now or spinach with the peas).
Taste and adjust salt, sweet and heat. Add a dash of lemon and cayenne if needed. You can also fold in a bit of garam masala or curry powder.
Add in the peas. Simmer for another few minutes if needed or until the vegetables are cooked to preference. Adjust consistency if needed with more water or non dairy milk.
Serve over rice or grains or with toasted pita bread/flatbread. Add some more water during simmering to serve as soup. Can be served hot or cold. I usually garnish with basil or cilantro, pepper flakes and peanuts.
Video
Notes
For quicker recipe (less chopping): blend the garli and ginger with the nut butter and ingredients after nut butter until smooth, then add to the pan and simmer until veggies are done.
For flavor variation, try some smoked paprika, berbere or cajun spice.
Nutrition
Nutrition Facts
Peanut Sweet Potato Curry With Veggies & Peas
Amount Per Serving
Calories 207Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 420mg18%
Potassium 478mg14%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 8g9%
Protein 7g14%
Vitamin A 7005IU140%
Vitamin C 54.9mg67%
Calcium 38mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Sharing is caring!
More Main Course
- Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)
- Marry Me Pasta (Vegan Marry Me Chicken Pasta)
- Unstuffed Pepper Casserole (Deconstructed Stuffed Peppers!)
- Chorizo Tofu Burrito Bowl with Smoky Red Lentil Black Beans
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Robin
The only flaw with this recipe is that it doesn’t say DOUBLE IT because it’s SO GOOD!! I made it exactly as instructed, including the optional coconut milk and curry powder. I’m so excited for leftovers today. Will double next time!Reply
Vegan Richa Support
Awesome! So glad you liked it.
Reply
Aparna
Dear Richa,Do you have any ideas on how you could adopt this to make in an instant pot?
Reply
Richa
Use sauté mode to sauté the add everything and pressure cook for 3 mins , quick release after 5
Denise S Kinsley
This is the best recipe I’ve made in awhile! It’s always nice to augment my collection of delicious, low-fuss options. I will be making this often…Reply
Vegan Richa Support
awesome, thank you!
Reply
Laura
Easy and delicious!Reply
Vegan Richa Support
yay!
Reply
Lynne Garlick
Really tasty and so easy to prepare.Reply
Vegan Richa Support
yay! thank you!
Reply
Vicki McLain
Question — Is the 1 tsp. sesame oil toasted or plain?
Reply
Richa
Toasted
Reply
Lyn
The was so easy to make, simple pantry ingredients and the taste was phenomenal. One of my favorite recipes now and it will be going into rotation. Even my husband who doesn’t always like peanut butter in food (just out of the jar) loved it. Thank you!Reply
Vegan Richa Support
Wonderful!
Reply
Elaine
I made this recipe for the first time tonight. Increased the servings for 6. I used a can of lite coconut milk plus a bit of water. Also added a couple of handfuls of spinach and a half block of medium firm tofu I had in the fridge. I cubed the tofu and put it in the air fryer for about 10 minutes before adding to the curry. Served it with rice. It tasted delicious and everyone loved it! It’s definitely a “make again” recipe. Thank you!Reply
Vegan Richa Support
Wonderful to hear!
Reply
Verene
I made this for lunch yesterday, except I used chickpeas instead of peas for some extra protein. I am SO GLAD I doubled it so I could have leftovers today (which I am eating now as I type)! I will definitely be making this recipe on repeat for a long time! So comforting, creamy, and seriously delicious! Thanks!!Reply
Vegan Richa Support
that’s fabulous !
Reply
Catherine Ousselin
Wonderful dish to be creative with! It is one of our favorites on cold, dark nights.What is a serving size? 1 cup/? grams
Reply
Vegan Richa Support
about 2 cups
Reply
Jamey Jan
It’s hard to say at this point how many Vegan Richa recipes we’ve made or used as a reference point for our own dinners, so thanks! Made this today, will have for dinner tomorrow. Added some carrot and broccoli to the mix. So thanks!
Reply
Richa
Awesome ❤️❤️
Reply
Jackie
This was yummy and easy to make. I doubled it so I could have leftovers. I added chickpeas, used light coconut milk and served with peanuts. My husband liked it too. Thanks for a great recipe. I’ll definitely make this again!Reply
Annette
Great flavors!!! Easy recipe! The whole family enjoyed!Reply
Vegan Richa Support
thank you for stopping by
Reply
Leave a Comment and Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
« Older Comments