Posted on August 23 2020
Vegan Sweet Potato Curry Recipe
Curries are so nourishing, warm and full of flavours. This one is a healthier and easier version of ‘Undhiyo’, so your family doesn’t have to wait year long.Enjoy this one with rice instead of fried puris or parathas.
With deliciously varied flavours the curry comes with the goodness of potatoes, coriander, peanut protein and restaurant-style Thai taste.
Starchy, Sweet root – Sweet potato
- They’re high in fibre and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain.
- They’re also incredibly rich in beta-carotene, which is converted to vitamin A to support good vision and your immune system.
- Sweet potatoes are versatile and can be prepared in both sweet and savoury dishes, making them an exceptional carb option for most people.
- View the list. Peanut should always be the first ingredient and highest in quantity.
- The fewer the ingredients, the better the butter!!
- Avoid Sugars/sweeteners, in the form of evaporated cane juice, corn syrup solids, high fructose corn syrup, molasses, honey, etc.
- Avoid ‘Hydrogenated oils’ as they are used to improve texture but add unhealthy trans fat, even in small amounts.
1 tsp. coconut oil
1 white onion, diced
2 cloves garlic, minced
4 tbsp. Thai red curry paste
2 sweet potatoes, peeled and diced
14oz. (400g) can chopped tomatoes
1 cup (240ml) vegetable stock
¼ cup (45g) smooth natural peanut butter
½ cup (120ml) canned coconut milk, light
juice of 1 lime
3 cups (480g) cooked white rice
handful coriander, chopped
Heat the coconut oil over medium heat in large pan. Add the onion and cook for around 5 minutes until soft.
Next add the garlic and red curry paste and stir well. Add the sweet potatoes, chopped tomatoes, vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 30 to 35 minutes until the sweet potatoes are tender.
In a small bowl, whisk together the peanut butter and coconut milk. Pour into the pan and stir well to combine.
Remove from the heat, squeeze in lime juice, mix well and serve with the cooked rice. Garnish with the chopped coriander.