Vegan Sweetpotato Peanut Curry – North Carolina Sweet Potatoes

Vegan Sweetpotato Peanut Curry

Ingredients for 4 servings:

600 g North Carolina sweetpotatoes
1 tbsp oil
1 red onion, diced
4 garlic cloves, chopped
1 thumb-sized piece of ginger, chopped
1 tsp ground coriander
1 tsp ground cumin seeds
½ tsp ground turmeric
½ tsp chili powder
½ tsp chili flakes
400 ml canned chunky tomatoes
1 tsp salt
1 tsp brown sugar
400 ml coconut milk
400 ml vegetable stock
125 g peanut butter (creamy)
125 g baby spinach
1 lime, quartered
For the topping (optional):
Unsalted peanuts, chopped


1. Heat the oil in a large frying pan and sauté the onions over medium heat.

2. Add the garlic and ginger and fry briefly.

3. Add coriander, cumin, turmeric, chili powder and flakes and fry briefly.

4. Now add the chunky tomatoes and the pan and bring to the boil briefly.

5. Add salt, sugar, coconut milk, vegetable broth and peanut butter, also cook and simmer gently for 20 minutes until the sweetpotatoes are tender.

6. Now is a good time to cook, for example, rice or other side dish.

7. After 20 minutes, add the washed baby spinach to the pan. Simmer until the spinach collapses and then serve the curry with rice peanuts and the lime quarters.

Preparation time: ca. 40 minutes

630 kcal / 2460 kJ
14 g
39 g
50 g