A hearty, savory curry packed with tender sweet potatoes, creamy peanut butter, and a fragrant mix of spices. This comforting dish is nutritious, flavorful, and perfect for a cozy meal.
Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 3 tbsp smooth peanut butter
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1 cup fresh spinach, chopped
- 2 tbsp freshly squeezed lime juice
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Heat a large pot over medium heat and add a splash of oil. Sauté the diced onion until soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
- Add the cubed sweet potatoes, curry powder, cumin, and paprika. Toss the sweet potatoes to coat them evenly in the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Lower the heat and simmer for about 15 minutes, or until the sweet potatoes are tender.
- Stir in the peanut butter, ensuring it melts and combines well with the broth.
- Add the coconut milk, salt, and black pepper. Let the curry simmer for an additional 5 minutes.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Remove the pot from heat and stir in the freshly squeezed lime juice.
- Serve the curry hot with rice, garnished with fresh cilantro or a sprinkle of peanuts for added texture.
Nutrition
- Calories: 300 kcal
- Carbohydrates: 36g
- Protein: 8g
- Fat: 15g
- Saturated Fat: 7g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 5g
- Sodium: 600mg
- Potassium: 700mg
- Fiber: 6g
- Sugar: 8g
- Vitamin A: 12,000 IU
- Vitamin C: 25mg
- Calcium: 80mg
- Iron: 3 mg
This sweet potato and peanut butter curry is an easy, vegetarian-friendly dish that brings warmth and comfort to the table. Perfect for a wholesome lunch or dinner!
