Whether it’s a sweet or savoury recipe, there’s no going wrong when there’s peanut butter involved. This one pot sweet potato and peanut butter curry is one of my favourite plant based dinners – it’s rich, creamy, filling and so satisfying! My love for peanut butter extends way beyond breakfast and dessert – adding a generous amount to this curry makes it extra creamy and adds a rich, nutty flavour which makes every mouthful so moreish.
I love adding potatoes to stews and curries, it makes them extra hearty and the combination of both sweet and white potatoes in this recipe provides a contrast of both flavour and texture. Alongside the protein packed butter beans, chickpeas and crunchy peanuts, this curry make such a hearty and comforting evening meal.
The Indian is undoubtedly my favourite place to go if I’m eating out, and whilst this homemade curry is a whole lot healthier than a takeaway, you really can’t taste the difference. The coconut milk and peanut butter make it so creamy and it’s packed full of flavour thanks to the blend of spices and curry powder. Each bite is so delicious – the creaminess from the coconut milk combined with the richness of the peanut butter, potato chunks, crunchy nuts and veggies creates something so addictive.
As with my chickpea and aubergine tagine and 15 minute chickpea and cashew curry, this is a one pot dish ideal for a speedy weeknight dinner and up leftover veggies – whilst I use green beans, peas and broccoli to make mine, courgette, carrot and pepper would all make great additions too.
Part of the reason why I love dishes like this so much is that they are incredibly easy to make – simply chop the veggies, throw them in to the pan and leave everything to cook! It’s definitely a dish that tastes even better the next day as the flavours have had more time to infuse, so it makes a great batch cook and is an ideal lunch box addition. I keep the remaining portions in the freezer and knowing that I have such a quick, easy and delicious meal to come home to is definitely the best motivation to get through a long day at work.
I love serving this curry alongside quinoa, brown rice or a baked sweet potato and topped with a sprinkling of freshly chopped coriander and roasted peanuts.
I love seeing you recreate my recipes so if you make this, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
- 1 small red onion, chopped
- 250g sweet potatoes
- 250g white potatoes
- 1 x 240g bag spinach
- handful each of green beans, peas and chopped broccoli
- 1/4 cup roasted, unsalted peanuts
- 1 x 400ml can coconut milk
- 1 x 400ml can chopped tomatoes
- 1/4 cup smooth or crunchy peanut butter
- 4 tsps curry powder
- 2 tsps cumin
- 3 tsps turmeric
- 1/2 tsp fennel seeds
- fresh coriander
- roasted peanuts or cashews
- Set a large pan over a medium heat and add a good drizzle of olive oil.
- Once the oil has heated through, add the onion to the pan and cook for 4-6 minutes until it starts to brown.
- Reduce the heat to low and add the turmeric, cumin, fennel seeds and curry powder and peanut butter to the pan. Stir well to form a paste.
- Add the chopped tomatoes and coconut milk to the pan and return the heat to medium, bring to the boil.
- Add the potatoes, green beans, peas, broccoli, chickpeas and butter beans to the pan and stir well. Reduce the heat to a simmer and leave to thicken for 30 minutes, stirring occasionally
- Add the spinach to the pan and allow it to wilt down.
- Once the spinach has wilted, stir in the roasted peanuts.
- Serve alongside quinoa or brown rice with freshly chopped coriander and roasted peanuts. Enjoy!
- This curry will keep for up to 3 days stored in an airtight container in the fridge or up to 6 weeks when frozen