Sweet Potato Peanut Curry Recipe (Vegan, GF)
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!
- 1 tablespoon coconut oil
- 1 onion sliced
- 6 cloves garlic
- 2 sweet potatoes cubed
- 2 bell peppers 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
- Salt and pepper to taste
- Lime Juice
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!
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