Meatless Monday’s: Red Sweet Potato Curry

Dive into a bowl of comfort and spice with our Red Sweet Potato Curry! Bringing you a vibrant, creamy curry that's as satisfying as it is flavorful. Imagine tender chunks of sweet potato simmered in a rich Thai red curry sauce, enhanced with the smoothness of natural peanut butter and the tropical notes of coconut milk. Each bite is a harmonious blend of sweet, spicy, and savory, topped with crunchy peanuts and fresh coriander for that perfect finishing touch. Serve it over fluffy white rice, and you've got a dish that's sure to make your taste buds dance with joy.

What You Need

Ingredients:
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 of coriander, chopped

Directions

Heat the coconut oil over medium heat in a large sauce pan. Add the onion and cook for 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 to taste 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.
Makes 4 servings.

Calories per serving: 459
Fats per serving: 18 grams
Protein per serving: 13 grams
Carbohydrates per serving: 62 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.