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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan peanut curry with sweet potato

November 28, 2018 by Ania - 54

Asian-inspired, comfort food, easy, gluten-free, healthygo to recipe

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vegan peanut curry two bowls

Yesterday was a truly miserable day around these parts. Both me and Tina sat at home all day long watching it rain and wishing it had stopped. Me, because I stupidly procrastinated my running when I woke up – I am not a morning person, you see – I ignored the fact that the weather forecast made it clear that unless I get my ass in gear first thing, there is no chance for running in anything other than torrential rain with an occasional ‘hail massage’ thrown in!!

Despite my renewed love of running, I’m too soft for running in the torrential rain, so I stayed in. I am not proud of myself, but it was just too much self-flagellation for my taste. Instead, I did some chores, replied to a few emails, did some recipe planning and cooked this vibrant vegan peanut curry with sweet potato for dinner. It’s easy to make, filling, comforting and full of flavour.

If you don’t have red Thai paste to hand, use a different ready-made curry paste with compatible flavours of lemongrass, ginger, chilli and garlic. In fact, I ran out of red Thai curry paste once, yet I found a Malay rendang curry paste in my cupboard and used it instead, and it also worked a treat.

As it’s only about a month ’til Xmas, I will be switching gears and you’ll see more traditional Xmas dishes on here for the next four weeks, so I thought it would be fun to smuggle in one more South East Asian-inspired dish before Xmas fever grips us all 😛 . This simple peanut and sweet potato curry was a big hit in our house and I hope it will become one of your favourite midweek meals also.

PS: If you make my vegan peanut curry with sweet potato, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan peanut curry ready

vegan peanut curry bowl

vegan peanut curry close

5.00 from 17 votes
Print
  • serves: 4
  • prep: 15 min
  • cooking: 45 min

Ingredients

  • 2 tbsp / 30 ml oil (I used rice bran)
  • 2 medium shallots, diced finely
  • 2 garlic cloves, diced finely
  • thumb-size piece of ginger, diced finely
  • ½ tsp ground turmeric
  • 2 tbsp vegan Thai red curry paste or rendang curry paste, depending on your heat tolerance
  • 200 ml / 7 oz canned (½ a can) tomatoes (I used peeled plum tomatoes) or 2 ripe tomatoes, peeled
  • 2 tbsp peanut butter
  • 200 ml / 7 oz coconut milk (½ can)
  • heaped ½ tsp salt, more to taste
  • juice of half a lime
  • 1-2 tsp sugar (I used coconut sugar) (optional)
  • 1 large sweet potato (approx. 400 g), cubed
  • 100 g / 3.5 oz kale or spinach leaves
  • 200 g / 1 cup cooked chickpeas
  • fresh coriander, to serve
  • chopped roasted peanuts, to serve

Method

  1. Heat up the oil in a heavy-bottomed pot.
  2. Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
  3. Add the diced garlic and ginger. Keep on frying gently for another 5 minutes or so, stirring regularly.
  4. Mix the turmeric and the red curry paste into the aromatics and keep on frying them off gently for about 3 minutes until you see the oils separating.
  5. Stir in ½ can of tomatoes. If using whole plum tomatoes like I do, squash them with a fork once in the pan.
  6. Next, add in about 480 ml / 2 cups of water (or stock of you have any handy).
  7. Allow the sauce to come to a gentle simmer and simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it.
  8. Mix in the peanut butter and coconut milk.
  9. Season with salt, lime juice and a touch of sugar (optionally) remembering that the sweet potato will add further sweetness.
  10. Put the cubed sweet potato into the sauce and cover the pot. Allow it to simmer gently in the sauce for about 13 minutes.
  11. Add the chopped up kale and simmer for about 2-3 more minutes, until tender. Finally add in the drained chickpeas for a minute, just to warm them up.
  12. Serve on top of rice garnished with fresh coriander and chopped roasted peanuts.

Notes

If you can, allow the curry flavours to develop overnight as it always tastes better the day after it has been made. If you are making this dish a day in advance, I recommend not cooking the vegetables until just before serving.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Louise Dunne says

    November 29, 2018 at 5:27 pm

    Could you use Massaman paste here instead for a much milder curry?

    Thanks!

    Reply
    • Ania says

      November 29, 2018 at 6:33 pm

      Sure, I don’t see why not! Ania

      Reply
  2. Sally-Anne says

    November 29, 2018 at 10:58 pm

    We have just eaten this wonderful dish, very tasty.
    I added some sugar snap peas as wanted to use them up. Didn’t have time to cook the rice (I forgot!) so I cooked some buckwheat noodles and they seemed to work well. Will definitely cook again. Thank you

    Reply
    • Ania says

      November 30, 2018 at 3:10 pm

      Great to hear that you enjoyed it and thank you for taking the time to leave me such a lovely feedback! Ania

      Reply
  3. Al says

    February 3, 2019 at 11:53 am

    Hi
    Made this curry tonight and it was very tasty enjoyed by all the family. However I did add some prawns cause I’m not vegan. Thanks for the recipe.

    Reply
    • Ania says

      February 4, 2019 at 12:11 am

      My pleasure, I am glad you enjoyed the flavours. Ania

      Reply
  4. Aga says

    February 3, 2019 at 4:02 pm

    Soooo delicious!!! One of the best currys I have ever had 🙂 Thank you!

    Reply
    • Ania says

      February 4, 2019 at 12:10 am

      I’m so chuffed to hear that, thanks so much for your kind words! Ania

      Reply
  5. Ina says

    February 5, 2019 at 7:00 am

    I made it tonight – so delicious! I ended up doing it in my Instant Pot pressure cooker because I like to use it whenever possible 🙂 Just did the saute in there and then once I added the potatoes I did it for 5 minutes high-pressure. I don’t eat rice or grains, so I just had it as-is kind of like a soup and the taste was very good. Can’t wait to try the leftovers tomorrow. Thanks for the recipe!

    Reply
    • Ania says

      February 5, 2019 at 6:31 pm

      My pleasure, Ina! I’m super chuffed that it was a hit with you! Thanks for taking the time to leave this lovely feedback and rate the recipe – it helps my blog grow. x Ania

      Reply
  6. Jude says

    February 10, 2019 at 1:26 pm

    I have made this curry several times and it is delicious. I add a lot more than the suggested amount of curry paste, I love it super hot. I am going to make it this afternoon for my sister and her hubby. Something to look forward to this evening, after an afternoon of listening to a band and dancing like there’s no one watching. 😂 Thank you for the recipe. 🙏💛

    Reply
    • Ania says

      February 11, 2019 at 2:18 pm

      That’s great to hear, Jude! Thank you 🙂 Ania

      Reply
  7. Natascha says

    February 21, 2019 at 11:38 pm

    Dear Ania,
    this is sooooo good, yummy, delicious and great! I made it today and it was quite easy and quick to make, no rare ingredients needed. With more routine dinner will be ready in half an hour. We just added some plain tofu because we love asian food with tofu! And I will definitely have this dish regularly! 🙂
    Thanks for this awesome recipe!

    Reply
    • Ania says

      February 22, 2019 at 12:44 pm

      I’m delighted to hear that, Natascha! Thank you for taking the time to review the recipe! x Ania

      Reply
  8. Raschelle says

    February 26, 2019 at 12:49 pm

    Made this tonight and it was very delicious. My favourite sweet potato curry to date. Definitely a keeper. Thanks!

    Reply
    • Ania says

      February 26, 2019 at 7:06 pm

      Aw, thanks, Raschelle! I’m delighted to hear that you enjoyed it so much! x Ania

      Reply
  9. Helen says

    April 5, 2019 at 5:45 am

    I made this for tea and it was a hit – even with my fussy toddler.

    I didn’t have any curry paste so I just added some ground coriander, ground cumin, more lime juice, more turmeric and a bit of soy sauce to make up for it.

    Delicious – thank you!

    Reply
    • Ania says

      April 5, 2019 at 12:37 pm

      Thanks, Helen! That’s lovely to hear! Ania

      Reply
  10. Sam says

    June 5, 2019 at 8:02 pm

    This is a fantastic recipe! I served it to a non-vegan foodie who must have said 10 times how well the flavours worked together – he had seconds and then thirds to prove it! I used a tin of black eye beans as a change from chickpeas – the firm texture and nutty flavour worked great. Many thanks Ania. I’ve tried several of your recipes now and very much enjoyed them all 🙂

    Reply
    • Ania says

      June 5, 2019 at 10:17 pm

      I’m so chuffed to hear that, Sam! Many thanks for taking the time to leave feedback, much appreciated! x Ania

      Reply
  11. Bridget says

    June 9, 2019 at 10:41 am

    Absolutely fabulous. I made it for a girls curry night and everyone wanted the recipe. I used cashew nuts as I didn’t have peanuts. Will try it again with peanuts though. Thank you, your site is brilliant and so inspiring.

    Reply
    • Ania says

      June 10, 2019 at 6:49 pm

      Aw, thanks so much, Bridget, I am so chuffed to hear that! Thank you for taking the time to comment and rate the recipe – much appreciated! x Ania

      Reply
  12. Aimee says

    August 13, 2019 at 4:15 am

    Wow this was easy to make and so yummy!
    I just used 1 heaped tablespoon of red curry paste instead of 2 tablespoons. Totally delicious!

    Reply
    • Ania says

      August 13, 2019 at 12:38 pm

      That’s great to hear, Aimee! x Ania

      Reply
  13. Ruth says

    September 2, 2019 at 10:41 am

    Thank you!! This is the most delicious curry I have ever had!

    Reply
    • Ania says

      September 2, 2019 at 11:49 am

      Thanks, Ruth! I’m delighted to hear that! Ania

      Reply
  14. MaryB says

    September 11, 2019 at 8:01 pm

    This is so delicious. Thanks for such a great recipe. I will definitely be making this regularly.

    Reply
    • Ania says

      September 12, 2019 at 12:28 pm

      Great to hear, Mary! Thank you. x Ania

      Reply
  15. Conrad says

    November 3, 2019 at 12:26 am

    I don’t cook much but I made this last night and it was fantastic. Highly recommended and thank you!

    Reply
    • Ania says

      November 3, 2019 at 2:01 pm

      That’s great to hear, Conrad! I’m so glad you enjoyed it! Ania

      Reply
  16. Lola says

    November 26, 2019 at 5:21 am

    DO I add the sweet potato already cooked, or is it supposed to cook completely in the curry?

    Reply
    • Ania says

      November 26, 2019 at 1:07 pm

      Sweet potato cooks in the curry (please see point 10 in my Method secion). Hope that helps! Ania

      Reply
  17. Monique says

    December 17, 2019 at 8:45 pm

    This is delicious! I used more peanut butter and added broccoli, zucchini and red pepper to the sweet potatoes. Served over cauliflower rice seasoned with lime.

    Reply
    • Ania says

      December 17, 2019 at 8:54 pm

      Thank you Monique, I am really pleased to hear that! Ania

      Reply
  18. Jane McHenry says

    February 3, 2020 at 5:24 am

    Super delicious, the only change I made was to add canned lentils instead of chickpeas, will definitely be making this again, thank you

    Reply
    • Ania says

      February 3, 2020 at 6:55 pm

      Great to hear that you enjoyed it, Jane! x Ania

      Reply
  19. Natascha says

    March 9, 2020 at 11:26 pm

    Yummy! This is really good! I added some broccoli to have more vitamins in it. Next time I will also add plain tofu , read this in one comment, good idea. Thanks for the easy and delicious recipe!

    Reply
    • Ania says

      March 10, 2020 at 1:12 pm

      Great to hear, Natascha – thank you for letting me know. All the additions sound great too. x Ania

      Reply
  20. Megan says

    April 24, 2020 at 12:51 pm

    Obsessed. So simple and yummy. Wholesome, healthy. Thanks so much for this lovely recipe!

    Reply
    • Ania says

      April 24, 2020 at 1:34 pm

      aw, thanks so much Megan! I am delighted to hear that it has been such a hit with you. x Ania

      Reply
  21. Janice says

    April 26, 2020 at 11:51 pm

    Loved this dish.! As we have half a tin of tomatoes and half a tin of coconut milk left we are thinking of making another batch tomorrow. Can we freeze it?

    Reply
    • Ania says

      April 27, 2020 at 1:10 am

      Great to hear and yes, absolutely! Ania

      Reply
  22. RJ says

    May 3, 2020 at 6:38 am

    Loved it! This is the best curry I’ve ever made myself :). My 1.5 year old toddler also rates it highly. We added some cumin, but we didn’t have any curry paste, coriander, garlic or spinach. It was still delightful.

    Reply
    • Ania says

      May 4, 2020 at 1:29 pm

      Great to hear, RJ. Thanks for letting me know that you both enjoyed it! x Ania

      Reply
  23. Jane says

    October 14, 2020 at 9:26 pm

    This is my favourite quick and easy curry – all the family love it too! Thank you 😊

    Reply
    • Ania says

      October 15, 2020 at 12:47 am

      Great to hear, Jane! Thank you. Ania

      Reply
  24. Carys says

    January 9, 2021 at 3:58 pm

    My absolute go-to recipe for an easy one-pot dinner. Perfect for entertaining too as limited effort but amazing tasting result! People always love it

    Reply
    • Ania says

      January 9, 2021 at 9:11 pm

      Thank you so much for your kind words, Carys! I’m so delighted to hear that this recipe has been such a winner in your books. Ania

      Reply
  25. Stephanie says

    January 13, 2021 at 2:46 pm

    Firstly, thank you for your blog, i enjoy your recipes. But, could you please, for my sanity, keep to the same measurements? Preferably grams. I am having to look up the weight of 1 cup chick peas, what about 1 sweet potato.? Sweet potatos have a huge size range. Thanks x

    Reply
    • Ania says

      January 13, 2021 at 3:48 pm

      Hi Stephanie,

      I’m happy to hear that you enjoy my recipes. I really try my hardest to provide accurate measurements in both grams and ounces/cups (to cater to my US readers) and I’ve been known to make a recipe for the 8th time just to double and triple check my measurements but I’m only human and occasionally things slip through the net. As this is a curry, not a cake, precision really doesn’t matter that much when it comes to these two ingredients, which is probably why I didn’t think of it, but I will update the recipe now to give you a better idea. Hope this helps! Ania

      Reply
  26. Ella says

    January 26, 2021 at 1:35 pm

    Beautifully comforting and wholesome recipe! The creamy consistency and punchy spices dance joyfully across the tongue. Such a wonderful dish to celebrate the end of my exams with- I will certainly be cooking it again in the future! Thank you very much!

    Reply
    • Ania says

      January 26, 2021 at 3:26 pm

      Thank you so much for your beautifully worded review, Ella. I’m delighted to hear that this dish has brought you comfort and thanks again for taking the time to write up a review. x Ania

      Reply
  27. Elizabeth says

    February 19, 2021 at 9:14 pm

    So simple and yummy!

    Reply
    • Ania says

      February 19, 2021 at 9:42 pm

      Thank you, Elizabeth! I’m delighted that you enjoyed it and thanks so much for taking the time to leave a review – I really appreciate it. x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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