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Sweet Potato, Chickpea and Peanut Butter Curry

This curry is easy and quick to prepare. It’s also super cheap to make! I’ve kept the spices mild so that it’s family-friendly, but feel free to crank up the heat by adding extra cumin or cayenne pepper.
Hands-on Time20 mins
Total Time30 mins
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: Budget Vegan Meals, Easy Vegan Meals, Family Friendly, Gluten-Free, One Pot Meals, Plant-Based, Student Vegan Meals, Vegan Curry, Vegan Dinners
Servings: 4

Ingredients

  • ½ TBSP olive oil
  • 1 large onion finely chopped
  • 2 tsp minced garlic
  • 1 tsp ginger paste (or 18g / 1 inch piece of fresh ginger, finely grated)
  • 125 g / 1½ cups mushrooms chopped
  • 1 tsp smoked paprika
  • ½-1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper*
  • 400 ml / 14 oz can chopped tomatoes
  • 360 ml / 1½ cups vegetable stock (broth)
  • 2 x 400ml / 14 oz cans chickpeas rinsed and drained
  • 2 medium sweet potatoes (340 g) peeled and diced
  • 50 g (¼ of a 200g / 7 oz block) creamed coconut** chopped
  • large handful spinach leaves chopped
  • 1-2 TBSP natural crunchy peanut butter preferably one with no sugar or salt added
  • salt to taste

Instructions

  • Gently heat the oil in a large heavy-bottomed pan over medium-low heat. Cook the onion for 4 minutes.
  • Add the garlic, ginger and mushrooms, and cook for a further minute.
  • Stir in the spices.
  • Add the chopped tomatoes, vegetable stock, chickpeas, diced sweet potatoes and creamed coconut. Bring to the boil then reduce the heat, cover with a lid and simmer for 15 minutes or until the potato is tender.
  • Remove from the heat. Reserve a small amount of the chopped spinach as a garnish, then stir the remainder into the curry.
  • Stir 1 TBSP peanut butter at a time into the curry, taste testing until you reach the desired level of nuttiness. Season with salt, to taste.
  • This curry is delicious served with brown rice, naan bread or chapattis. Any leftovers can be stored in the fridge for up to five days. I haven’t tried it yet, but I’m pretty confident that this will curry will be freezable.

Notes

* If serving to small children, omit the cayenne pepper and stir it into the pan once the children’s portions have been removed.
** If you can’t find creamed coconut where you live, it is available to purchase online. Alternatively, you could simply substitute it with some coconut cream or milk, adding a little at a time until you reach the desired level of creaminess.