Thai Sweet Potato Peanut Butter Curry Recipe

Rich, hearty red Thai style peanut curry with sweet potatoes and chickpeas – the perfect plant based vegan meal for anyone who loves a good take on red thai curry! An easy gluten free recipe as well.

Ingredients
▢1 medium yellow or white onion
▢4 cloves garlic
▢1 tablespoon fresh grated ginger
▢1 tablespoon oil
▢3 tablespoons red curry paste
▢2 tablespoons tomato paste
▢¼ cup creamy peanut butter
▢3 cups sweet potatoes peeled and cubed
▢1 can chickpeas drained and rinsed
▢1 red bell pepper diced
▢1 can light coconut milk
▢1 ½ cups vegetable or chicken broth
▢½ teaspoon salt omit if your peanut butter was salted
▢¼ teaspoon red pepper flakes
▢1 cup kale or spinach
▢1 tablespoon lime juice

Instructions

1. Heat the oil in a large pot or dutch oven. Add in the diced onion and saute for 5 minutes or until translucent.
2. Add in the minced garlic and grated ginger and saute an additional 5 minutes.
3. Add in the curry and tomato pastes and saute for 2 minutes.
4. Add in all remaining ingredients aside from the lime juice and kale.
5. Stir well to combine, then bring to a boil, reduce the heat to low, and let simmer, uncovered, for about 20 minutes or until the potatoes can be easily pierced with a fork.
6. Once the potatoes are soft, transfer about 1 cup worth of the curry to a blender and blend until creamy. This is optional, but it helps thicken the curry and give it a rich and creamy consistency.
7. Transfer back to the pot and stir well. Stir in the lime juice and spinach and let simmer until it wilts.
8. Garnish with fresh cilantro and red pepper flakes, serve over fresh white rice and enjoy!

Notes

• If you don’t have fresh ginger, you can sub for 1 tsp ground ginger.
• You can sub the full fat coconut milk for a can of light coconut milk, but I don’t recommend subbing for regular non-dairy milk from a carton since it won’t be as creamy.