Last updated - ; Published - By Rhian Williams 21 Comments
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This Chickpea Sweet Potato Peanut Curry is unbelievably easy to make, comforting, and conveniently happens to be really healthy too!
I'd seen lots of different recipes for peanut soups, stews and curries online and wasreally excited to try themoutbecause peanuts in savoury dishes are amazing (hello, tofu satay)and I just love all types of curry.
Also I've had some readersasking for easy andflavourful one-pot dishes, soI thought this curry would prove to be a tastysolution.
Normally when I make curries I add tons of different spices and hope for the best - kind of like a 'spray and pray' situation.
So,when I realised that this particular curry would only require a fewspices, I became a little nervous as to whether it would taste ok. I was also a bitworried that the peanut butter might be too overwhelmingly sweet or cloying...
But, I was, happily wrong. This curry is much easier than the ones I'm used to making, because it requires so few spices.
And the peanut butter is perfectly balanced by the hum of garlic and ginger, subtle spice of the cumin, fragrant coriander, and the acidity of the tomatoes.
I believe this curry usually uses chicken, but I went for chickpeas - their meaty texture really shinesenveloped in the rich, creamy, slightly sweet sauce.Sweet potatoes add substance and acts almost as sponges to soak up all the delicious flavours.
I believe this type of curry traditionally uses collard greens (aka spring greens), but I didn't have any on hand so I went for spinach, but I'm sure other leafy greens such as kale would also work well. I also added red peppersfor little burstsof colour.
I know I've said this already, but thiscurry is honestly unbelievably easy to make, so it's perfect for a quick weeknight dinner (and leftovers are a dream), but it's also specialenough to serve to guests when hosting!
This curry is especially yummy servedwith a fruity salad, as the sweetness of the fruit really cuts through the richness of the peanut butter.
I served it with thispapaya lime mint salad, but I think it would work equally well with a simple mango salad too!
I hope you'll love this Chickpea Sweet Potato Peanut Curry! Looking for more great curries? You might like my:
- Japanese Curry
- Tofu Satay Curry
- Thai Green Curry Rice
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.
You can watch a 50-second video for how to make this curry here:
This Chickpea Sweet Potato Peanut Curry is unbelievably easy to make, comforting, and conveniently happens to be really healthy too!
4.25 from 24 votes
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Course: Main Course
Cuisine: African
Keyword: african peanut stew, peanut curry, sweet potato chickpea curry
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 548kcal
Author: Rhian Williams
Ingredients
- 1 tablespoon coconut oil (or vegetable or rapeseed oil)
- 1 onion, diced
- 1 cm (½ inch) ginger, minced
- 2 garlic cloves, minced
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- Pinch cayenne chilli pepper, to taste
- 1 red pepper, diced
- 400 g (14oz) tin of chickpeas, drained and rinsed
- 2 medium-sized sweet potatoes, peeled and diced
- 200 g (7oz) spinach (or sub collard greens, kale etc)
- 1 vegetable stock cube (ensure gluten-free if necessary)
- Handful of fresh coriander (cilantro), roughly chopped
- 200 ml (⅘ cup) tinned tomatoes
- 1 heaped tablespoon smooth peanut butter
- Salt + pepper, to taste
To serve:
- Cooked brown or white rice
- Roasted peanuts, roughly chopped
- Fresh coriander (cilantro), roughly chopped
Instructions
Heat up the oil in a large saucepan
Once hot, add onion, ginger and garlic, and fry for around 10 minutes until soft
Add paprika, cumin and chilli, and fry for a couple of minutes until fragrant
Add peppers, chickpeas, sweet potatoes, spinach, stock cube and coriander with enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes, until sweet potatoes have partly softened
Add tinned tomatoes and peanut butter and continue to cook for another 10 minutes
Taste and add salt + pepper to taste
Serve alongside rice, and scatter over chopped peanuts and fresh coriander
Leftovers are delicious reheated and freeze well
Video
Notes
Adapted from Cookie and Kate
Nutrition Facts
Chickpea Sweet Potato Peanut Curry (Vegan + GF)
Amount Per Serving
Calories 548
* Percent Daily Values are based on a 2000 calorie diet.
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