Go Back Email Link
+ servings
sweet potato peanut curry recipe vegan gluten free curries with nuts healthy homemade paleo whole30 recipes dinner

Sweet Potato Peanut Curry Recipe

Kelly Jensen
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!
5 from 2 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 200 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 sweet onion sliced
  • 6 cloves garlic
  • 2 sweet potato cubed
  • 2 bell pepper sliced
  • 1 14 ounce 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
  • Sea Salt and Black Pepper
  • 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

Calories: 200kcalCarbohydrates: 21gProtein: 7gFat: 11gSaturated Fat: 3gSodium: 466mgPotassium: 522mgFiber: 5gSugar: 6gVitamin A: 9200IUVitamin C: 46mgCalcium: 63mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!