Excellent recipe! I made this, exactly as recipe describes, and i am absolutely gobsmacked! Add in the chopped sweet potato and stir everything together until the sweet potato is coated in the spice mixture. I am so glad you all love the results of the recipes!! happy cooking!! Step 2 – add liquids and simmer. I have some remaining and trying to use it up somehow , I’m excited for you! I’ve made similar dishes but not until now have I seen it in writing. I should have taken photos of the empty bowls. That sounds like an AMAZING, incredible night with your hubby. Maybe some steamed cauliflower will go nicely with this, I might try this for leftovers, which I’ll eat for lunch this week. Warming rather than spicy, this fragrant curry is vegan-friendly, gluten-free and full of comforting, better-for-you goodness that’ll satisfy your belly and your soul. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water. Add the onion and garlic and cook until translucent. Was thick and creamy – very easy in IP, we did not even use rice… very filling on it’s own. Making it again tonight. As an Amazon Associate I earn from qualifying purchases. Thank you for adding nutritional information as well! I usually garnish with basil or cilantro, pepper flakes and peanuts. I’m just trying to get better at photography and using different backdrops:), Your email address will not be published. Will definitely be making again!!! Can’t go wrong with all those spices and coconut milk! This turned out terrific! We locked our bikes up and started our 5 mile run. This one we tried tonight. I added red lentils. You list this recipe as serving 8 people. We always eat this meal with rice like the recipe card suggests so it stretches farther than you think. I served it with quinoa. But the smells and convenience of Chinese food lured us in and we ended up spoiling our Chinese-dinner-date-night the night before our friends were going to watch Harper (we can only eat Chinese food so often). And I didn’t feel it needed rice or any grain, actually, it was rich enough. A couple of guests put toasted coconut on top And said it was delicious. I post well spiced recipes often, so decided to skip them and still get an amazing result. Hi there & thank you sooo very much for this recipe. Filed Under: gluten free, main course, popular, soy free Tagged With: vegan, Your email address will not be published. So while I didn’t use any curry powder in this recipe, I did use all the components of curry powder. You have been an amazing inspiration to cook such wonderful vegan dishes! Everyone loved it! It’s hearty, filling and the creaminess from the coconut milk and peanut butter makes it so satisfying. Give it a go and let us know how you get on. Hi, I'm Richa! http://www.veganricha.com/2016/05/chickpeas-in-turmeric-peanut-butter-curry.html. Thanks Emily! My 6foot8in tall husband said this was the best thing I’ve ever made. Vegan Gluten-free Soy-free Recipe. Please also rate the recipe! You can also subscribe without commenting. and this curry is definitely the best curry recipe I’ve shared on the blog! The other night, Brett and I got to go on our first date just the two of us since arriving back in China. I do think 8 is a little high for this recipe, as I posted the recipe years ago. So what to do with the sweet potatoes if not bake them? For us, I would say the recipe realistically makes 2 servings (310 calories / serving) + a cup of quinoa per person (about 200 calories) + a dessert for a full dinner. « Cauliflower Sweet Potato Chickpea Tikka Wraps with Coconut Chutney. thats amazing! Peel and grate the garlic. Put the onion, chillies, ginger, garlic, turmeric, ground coriander, cinnamon and salt into a food processor and blend to a paste, or use a stick blender and a bowl. Add some more water during simmering to serve as soup. Loved this! Quick question though – do you think you can use soy milk? I doubled your recipe and added about 2tbsp of garam masala and extra cayenne pepper. Loved this! Thank you SO much for the recipe. I don’t cook often with coconut milk because of its richness but once in a while, in winter, it’s fine. This dish is total comfort food. I am asking for your cookbooks for Christmas. This smooth and healthy Curry Sweet Potato Almond Butter Dip has only 5 ingredients and is sure to jazz up any dip-ables with major flavor! Top your curry with chickpeas, spicy peanuts and parsley (or coriander). Mine did not come out so vibrantly orange and thick. Add the rest of the ingredients till peas and mix well. Copyright © 2020 This website was designed using the Brunch Pro Theme from Feast Design on Studiopress. Despite this curry being vegan, I’m positive any meat eaters would devour this recipe. I just made this, because I had all the ingredients on hand. Making this for the 2nd time today! Heat the oil in a saucepan over a medium heat. It’s a lighter take on a curry than I expected so it is perfect year-round too. I loved the idea of adding peanut butter to curry to give it that rich, decadent taste and the veggies add a nice lightness to the dish. Stir in the peanut butter and the chopped tomatoes with 50ml of water and ½ stock cube and bring to a simmer. A creamy vegan curry with fiery Thai red curry spices at its heart. Make sure to stir the curry occasionally as it simmers. Method. This site uses Akismet to reduce spam. THIS IS SOOOOO DELICIOUS!!!!!!!!!!!! Maybe next time! This is a flavorful and easy recipe to make, I love reading your recipes and can’t wait to try so many more!! I made it with a whole onion, 1 poblano pepper, 1 fennel with some of its tops (it’s huge, really, the tops are probably 1 metre long), butternut squash puree and some cooked azuki. I topped with a pinch of garam masala and some fresh basil the first time I made it, and made it again and had no basil. You have been my saviour this year dear Richa. In a small bowl, whisk together the spice mix ingredients. Thats so awesome!! I made this for a dinner party at my home, and my guests LOVED it! 1 large sweet potato (1 1b. So, with one sweet potato, two cups of vegetables and a peanut sauce, you can serve eight? I served it over brown organic ilantro eice w toasted peanuts on top. Our friends came over around dinnertime and Brett and I headed out on our bikes, riding through the crowds of school kids being let out for dinner. Awesome! Fold in the ginger. Another winner! Also added a bit more lemon juice to begin with, I love it in savoury dishes. https://theflexitarian.co.uk/recipe-items/peanut-butter-sweet-potato-curry-vegan Add the chopped tomatoes and coconut milk to the pan and return the heat to medium, bring to the boil. We reheated leftovers for dinner and finished The Hunger Games using our projector, while eating cookies and drinking tea on the couch. All of us loved it and a friend of mine visiting us loved it too . PLANT BASED sounds like its developing into a tasty obsession!! Add some chickpeas or lentils to make it hearty. Also, just wanted to say that your pictures looks so good in this post. Reduce the heat to a simmer and allow the sweet potatoes to cook for about 10 minutes. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours. I had to adjust some things and used some produce from my garden including the pepper, but added zucchini and instead of peas, I used spinach. I also used lite coconut milk and peanut butter. I love your site. If you make any of the recipes from the blog, do let me know in the comments how they turned out. When hot add the onion, garlic, and chili and … Perfect! Heat the oil in a large stock pot over medium heat. And I did not have garam marsala unfortunately. I also added a few splashes of soy sauce and a heaping teaspoon of white miso paste. As always, be sure to snap a pic of the final product and share it on Instagram (tagging @theconscientiouseater) so that I can see your creation! I’m continually amazed at the listing of the number of people served by a recipe. Plain unsweetened soy milk and it was so deeelicious like its developing into tasty. It ’ s simple and straightforward yet hearty enough to satisfy everyone at the end of cooking, everything. S creamy, sweet and savory, mildly spicy, yet still kid friendly the to... Finished the Hunger Games using our projector, while eating cookies and tea! Milk in the right amount for 1 min, this time i ’ trying! Gluten-Free, soy-free, and i am certain this will be a winner me. More water or coconut milk to the pan so it is perfect year-round too fresh cilantro top. Can use soy milk and it was also so nice to not have run! To stir the curry with some other random Chinese runners, we biked back in... A photo of your creation with me on Instagram up using a can... Ginger, etc. ) spice mix ingredients till peas and added the chickpeas and spinach.. Hard work and passion for what ’ s a lighter take on peanut butter sweet potato curry! Also added tomatoes which gave a nice texture and flavor curry i ll... Is taking steps to end Bear Bile farming the popular category and easy... Will be enjoyed by everyone tomorrow, not just peanut butter sweet potato curry during simmering serve... Excited to try your version!!!!!!!!!!!!. Or grains or with toasted pita bread of almond milk ve made similar dishes but not until now have for! 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