This sweet potato peanut curry recipe is an easy weeknight meal, ready in 30 minutes. Loaded with fresh vegetables, vegan, and gluten free. Serve over rice with a generous side salad for dinner, this is one quick mid-week meal that will satisfy!
This Peanut & Sweet Potato Curry Recipe Is:
- Bright
- Fresh
- Satisfying
- Hearty
- Warming
- Creamy
- Vegan, gluten free, and SO good!
One Pot Vegan Curry Recipes For the Win!
This sweet potato coconut milk curry is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these winter months when the weather starts to cool down. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!
What’s In This Curry Recipe with Sweet Potatoes?
- Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
- Onion
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Sweet Potatoes
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
- Lightly Salted Peanuts: for a yummy, nutty crunch! I like to use only unsalted or lightly salted peanuts when I cook. Lightly salted peanuts won’t alter the taste of my recipes, which I prefer. I will always choose a lower sodium option if available!
- Reduced Sodium Vegetable Stock or Bouillon: I love this Better than Bouillon Vegetable Base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! Start with a low sodium broth or bouillon, and add more salt later if needed.
- Curry Powder: is a great flavor booster to soups, stews, and lentil dishes like this one! I love this mild curry powder which has a great taste. You can also use a curry paste if you have some on hand.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
- Salt and pepper to taste
- Sriracha – for a little heat! We go through this sriracha like crazy, its great on soups, curries, and noodle bowls, or ramen.
- Cilantro
Easy 30 Minute Curry Recipes
This vegan peanut curry recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
How Do I Make this Vegan and Gluten Free Sweet Potato Curry?
- In a Dutch oven or heavy bottom pot, heat the coconut oil and saute the onions and garlic over low heat for 4 or 5 minutes. Add the sweet potato, bell pepper, tomatoes, peanuts, vegetable stock, and curry powder, and bring to a boil.
- Cook on medium heat until sweet potatoes are cooked through, about 20 minues for me. Add the coconut milk and taste to adjust salt and pepper as needed.
- Top with sriracha , peanuts, or cilantro to garnish, and a fresh squeeze of lime juice to top!
Other Hearty Vegan Dinner Recipes You’ll Love!
Baked Feta Pasta Recipe (Vegan, Dairy Free, Gluten Free)
Three Bean Chili Recipe (Vegan, Slow Cooker/Pressure Cooker)
Vegan Chicken and Dumplings Soup Recipe
15-Minute Vegan Garlic Sesame Noodles Recipe
Pumpkin Black Bean Quesadilla Recipe (Vegan, GF)
Get the Same Ingredients I Use For My Peanut and Sweet Potato Curry Recipe!
As always, if you make this vegan and gluten free sweet potato curry with peanuts recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Sweet Potato Peanut Curry Recipe (Vegan, GF)
Ingredients
- 1 tablespoon coconut oil
- 1 onion sliced
- 6 cloves garlic
- 2 sweet potatoes cubed
- 2 bell pepper sliced
- 1 14 ounce can diced tomatoes with juice
- 1 cup peanuts plus extra for garnish
- 3 cups Vegetable stock
- 1 teaspoon curry powder
- 1 13 ounce can coconut milk, full fat
- Himalayan Sea Salt and Pepper to Taste
- Sriracha
- Cilantro
- Lime Juice
Instructions
- In a Dutch oven or heavy bottom pot, heat the coconut oil and saute the onions and garlic over low heat for 4 or 5 minutes. Add the sweet potato, bell pepper, tomatoes, peanuts, vegetable stock, and curry powder, and bring to a boil.
- Cook on medium heat until sweet potatoes are cooked through, about 20 minues for me. Add the coconut milk and taste to adjust salt and pepper as needed.
- Top with sriracha , peanuts, or cilantro to garnish, and a fresh squeeze of lime juice to top!
Nutrition
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Ingredients I enjoy and even better put together