Sweet potato and peanut curry is a soul-warming dish that brings together the earthy sweetness of tender sweet potatoes with the rich, creamy depth of peanut butter in a fragrant curry base. This recipe draws inspiration from West African cuisine, where peanuts and sweet potatoes are staple ingredients that create incredibly satisfying meals. The natural sweetness of the potatoes balances beautifully with warm spices like cumin, coriander, and ginger, while the peanut butter adds protein and creates a luxuriously thick sauce that coats every ingredient. What makes this curry special is its versatility – it works wonderfully as a vegetarian main dish served over rice, or as a hearty side that pairs with grilled meats. This recipe serves 4-6 people and takes about 35 minutes to prepare, making it perfect for weeknight dinners when you want something both nourishing and exotic.
Essential Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup natural peanut butter (smooth or chunky)
- 1 can (14 oz) coconut milk
- 1 1/2 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 red bell pepper, chopped
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/4 cup roasted peanuts, chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Preparing the Sweet Potatoes
Start by washing and peeling your sweet potatoes, then cutting them into uniform 1-inch cubes. Keeping the pieces similar in size ensures they cook evenly and maintain their shape throughout the curry-making process. Sweet potatoes can vary in density, so aim for pieces that are substantial enough to hold up during simmering but not so large that they take forever to cook through.
Place the cubed sweet potatoes in a large bowl and set them aside while you prepare the aromatic base of your curry. The natural sugars in sweet potatoes will caramelize slightly during cooking, adding depth and complexity to the finished dish.
Building the Aromatic Foundation
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for about 5-6 minutes, stirring occasionally, until the onion becomes translucent and starts to soften. The onion forms the flavor foundation of your curry, so take the time to cook it properly until it releases its natural sweetness.
Add the minced garlic and grated ginger to the pot, stirring constantly for about 1 minute until fragrant. Be careful not to let the garlic burn, as it can become bitter. The combination of garlic and ginger creates an aromatic base that’s essential to many curry dishes and adds warmth and depth to the overall flavor profile.
Creating the Spice Paste
Add the curry powder, cumin, coriander, and cayenne pepper to the onion mixture, stirring constantly for about 30 seconds until the spices become fragrant and slightly toasted. This brief toasting process, called blooming, releases the essential oils in the spices and intensifies their flavors significantly.
The spices might stick to the bottom of the pot slightly, which is normal. This fond will add even more flavor to your curry as the liquid ingredients help deglaze the pot and incorporate these concentrated flavors into the sauce.
Incorporating the Peanut Element
Add the peanut butter to the pot and stir it into the spice mixture, cooking for another minute. The peanut butter will melt and combine with the spices, creating a thick, fragrant paste. This step is crucial for ensuring the peanut butter integrates smoothly into the curry rather than forming lumps later.
Gradually pour in about half of the coconut milk, stirring constantly to create a smooth mixture. The coconut milk helps thin the peanut butter and creates the creamy base that makes this curry so satisfying. Continue stirring until the mixture is completely smooth and well combined.
Adding Liquid and Vegetables
Pour in the remaining coconut milk, vegetable broth, and diced tomatoes with their juices. Stir everything together until well combined, then bring the mixture to a gentle boil. The tomatoes add acidity that balances the richness of the coconut milk and peanut butter, while also contributing additional depth of flavor.
Add the cubed sweet potatoes and chopped red bell pepper to the pot, stirring gently to ensure all the vegetables are coated with the curry sauce. The red bell pepper adds color, crunch, and a subtle sweetness that complements the sweet potatoes beautifully.
The Simmering Process
Once the curry returns to a boil, reduce the heat to medium-low and let it simmer partially covered for 20-25 minutes. Stir occasionally to prevent sticking, but be gentle to avoid breaking up the sweet potato pieces. The curry is ready when the sweet potatoes are tender enough to pierce easily with a fork but still hold their shape.
During the simmering process, the sauce will thicken naturally as the sweet potatoes release some of their starch and the liquid reduces slightly. The consistency should be creamy and coat the back of a spoon, but not so thick that it’s pasty.
Seasoning and Final Adjustments
Taste your curry and adjust the seasoning with salt and additional spices as needed. Some people prefer more heat and will add extra cayenne, while others might want more curry powder for deeper flavor. The beauty of this dish is that you can customize it to your taste preferences.
Add the lime juice just before serving – the acidity brightens all the flavors and adds a fresh note that cuts through the richness of the coconut milk and peanut butter. Start with the juice of half a lime and add more if you like a more pronounced citrus note.
Serving and Garnishing
Serve the sweet potato and peanut curry hot, ladled over steamed jasmine rice, quinoa, or with warm naan bread for scooping. The neutral base helps balance the rich, complex flavors of the curry and makes it a complete, satisfying meal.
Garnish each serving with chopped roasted peanuts for extra crunch and texture contrast, and fresh cilantro for a burst of color and herbal freshness. Some people also like to add a dollop of plain yogurt or a sprinkle of coconut flakes for additional richness and visual appeal.
Storage and Reheating Tips
This curry actually improves in flavor after sitting for a day, making it perfect for meal prep or leftovers. Store it in the refrigerator for up to 4 days, and reheat gently on the stovetop with a splash of broth or coconut milk if it has thickened too much.
The sweet potatoes will continue to absorb flavors as the curry sits, making each subsequent serving even more delicious. You can also freeze portions for up to 3 months, though the texture of the sweet potatoes may become slightly softer after thawing.
This recipe serves 4-6 people generously and provides a perfect balance of protein, vegetables, and complex carbohydrates in one comforting, flavorful dish that showcases the wonderful combination of sweet and savory flavors.
