Peanut Butter Sweet Potato Curry

By GuidingVegan

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.

Ingredients

• Veggie Broth
• 1 chopped onion
• 3 cloves of garlic minced
• 1 inch ginger minced
• 2 teaspoons curry powder
• 1 small cauliflower cut into bites
• 1 red bell pepper chopped
• 1 sweet potato peeled and cubed
• 1/2 tsp salt
• 3 tbsp peanut butter or other nut butter or sun butter to make it nut-free
• 1 tbsp lime or lemon juice
• 2 tsp maple syrup
• 1/2 tsp apple cider vinegar
• 1/4 tsp garlic powder
• 1/4 tsp pepper flakes
• 1 tsp sesame oil
• 1 cup or more almond milk
• 1 bag peas thawed if frozen
• black pepper to taste

Details

Preparation time 10mins
Cooking time 35mins
Adapted from veganricha.com

Preparation

Step 1

Heat broth in a skillet over medium heat. Add the onion and garlic and cook until translucent. Fold in the ginger. Add curry.

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).

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.