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Red Sweet Potato Curry | Vegan Recipe

  • Total Time: 45 minutes


2 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

1/4 cup (65g) smooth natural peanut butter

1/2 cup (120ml) canned coconut milk, light

juice of 1 lime

3 cups (480g) cooked white rice

1/4 cup (30g) peanuts, chopped

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 peanuts and coriander.
  • Author: CeCe Olisa
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Vegan
  • Diet: Vegan
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