This straightforward however flavorful candy potato peanut curry might be whipped up in nearly half-hour with just a few pantry staples like candy potatoes, peanut butter, coconut milk and chickpeas. Serve over rice for a satisfying straightforward vegan dinner choice.
This vegan peanut curry with chickpeas and candy potato is the most recent addition to my again pocket repertoire of straightforward and quick weeknight meals! As a toddler mother, I’m all about one pan meals and have a fairly just a few on the weblog already like this vegan lasagna skillet and vegan taco skillet. I’ve made this candy potato peanut curry a pair occasions already and packed the leftover for my work lunch. I can’t get sufficient of it!
You solely want one pan to make this straightforward gluten free and vegan meal and it often takes me solely ~30 from begin to end. The opposite wonderful thing about this recipe is that it makes use of numerous pantry staples like chickpeas, coconut milk, diced tomatoes, and peanut butter. Maintain these substances readily available and you might be properly in your approach to recreating this scrumptious curry.
Components You’ll Want
- Candy Potato: we love the refined sweetness of the candy potatoes on this curry, however you’ll be able to simply substitute with white potato or butternut squash.
- Chickpeas: for protein and added fiber, we love including a can of chickpeas to this candy potato curry recipe. You can too used cubed tofu as a substitute of chickpeas.
- Canned Tomatoes: hearth roasted tomatoes are my favourite canned tomatoes for this curry as a result of I really feel like they’ve extra taste than others, however you don’t have to make use of them. Any diced or crushed canned tomatoes will work properly.
- Canned Coconut Milk: each full fats coconut milk and light-weight coconut milk work nice on this recipe. For those who aren’t a fan of coconut – don’t fear, you’ll be able to’t style any coconut within the completed dish. The mix fo the coconut milk and peanut butter makes a wealthy and creamy brother this curry.
- Creamy Peanut Butter: use any clean peanut butter model that you simply like. It additionally provides a ton of taste in addition to creaminess and further protein to this curry. I haven’t tried this with different nut butters, however you’ll be able to most likely use almond butter or cashew butter rather than the peanut butter.
- Thai Pink Curry Paste: not all curry paste is vegan since they often comprise fish sauce so double examine the substances label. We actually like this Maesri purple Thai curry paste.
- Ginger: for probably the most taste, use recent ginger for those who can. You’ll want about thumb-sized piece ginger for this recipe. I prefer to retailer my recent ginger within the freezer. Not solely does it last more, nevertheless it makes it simpler to grate into dishes with a microplane.
- Spinach: You may simply substitute kale or collard greens for the spinach or toss in some chopped broccoli, bok choy, cauliflower, and many others. Be happy to experiment with any that want used up out of your veggie drawer. Frozen spinach additionally works nice.
The right way to Make Vegan Peanut Curry
Step One: Add the olive oil, onion, candy potato, and bell pepper to a big skillet. Sauté for five minutes over medium warmth or till onion is translucent. Add the minced garlic and prepare dinner one other minute.
Step Two: Stir within the tomatoes, coconut milk, peanut butter, sriracha, ginger, and curry paste. Deliver to a simmer and prepare dinner for 8-10 minutes or till candy potatoes begin to soften.
Step Three: Stir within the chickpeas and spinach. Prepare dinner one other 3-5 minutes or till the potatoes are fork tender and spinach is wilted. Style and add salt if wanted. Serve over rice and garnish with cilantro and chopped peanuts with a squeeze of recent lime juice.
Origin of Peanut Stew
This curry is a riff on the normal West African peanut curry dish often known as maafe, groundnut stew, or domoda. Initially, the dish was made with groundnuts earlier than peanuts have been used later. Components in conventional peanut stew typically embrace floor peanuts, meat, tomatoes, scorching chiles – often it’s served over rice or millet.
The right way to Serve Peanut Butter Chickpea Curry
This candy potato peanut curry with chickpeas makes 5-6 servings so for these with smaller households like us, you’ll get to get pleasure from just a few days of leftovers! Serve this curry over rice, your favourite grain, or cauliflower rice (for a low carb choice) and garnish it with just a few chopped peanuts, lime wedges, and a few recent cilantro. Be happy to make use of different veggies on this dish primarily based on what you’ve readily available.
Storage
Fridge: retailer leftovers within the fridge in an hermetic container for as much as 3-4 days. Reheat within the microwave or add to a skillet to reheat on the stovetop. This curry is nice for meal prep for the reason that leftovers are simply pretty much as good the following day.
Freezer: this creamy candy potato peanut butter curry freezes properly! Add to an hermetic container and freeze for as much as 6 months. Permit to thaw in a single day earlier than reheating within the microwave or stovetop.
Recipe FAQs
You possibly can substitute with one other Thai curry paste like inexperienced curry paste or yellow curry paste. You can too attempt making your personal purple curry paste.
Not at all times – relying on the model, some have fish sauce so they aren’t vegan. Simply double examine the ingredient record since there are fairly just a few vegan ones on the market! We just like the Maesri model purple curry paste.
Not likely – though the each have “curry” within the title, they’re wildly totally different in taste. Curry paste is created from recent chiles and utilized in Thai-inspired dishes. Dry curry powder, alternatively, is created from dried spices and is usually utilized in Indian-inspired dishes.
Extra Vegan Candy Potato Recipes
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Vegan Peanut Curry with Chickpeas and Candy Potato
Want a fast and easy dinner you may make in a single pan? You’re in luck as a result of this vegan peanut curry with chickpeas and candy potato is strictly that!
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Directions
Add the olive oil, candy potato, onion, and bell pepper to a pan. Sauté for five minutes over medium warmth or till onion is translucent. Add the garlic and prepare dinner one other minute.
Stir within the tomatoes, coconut milk, peanut butter, sriracha, curry paste, and grated ginger. Deliver to a simmer and prepare dinner for 8-10 minutes or till candy potatoes begin to soften.
Stir within the chickpeas and spinach. Prepare dinner one other 3-5 minutes or till the potatoes are fork tender and spinach is wilted. Style and add salt if wanted.
Serve over cooked rice or favourite grain. Garnish with recent cilantro if desired.
Notes
*Not all curry pastes are vegan so ensure that to learn the ingredient label as some comprise fish sauce.
Diet
Serving: 1serving | Energy: 271kcal | Carbohydrates: 27g | Protein: 7g | Fats: 14g | Saturated Fats: 5.5g | Polyunsaturated Fats: 8.5g | Sodium: 541mg | Fiber: 7g | Sugar: 11g
