Vegan Sweet Potato Curry
Ingredients
-
1½
tablespoons
coconut oil
-
1
medium
yellow onion, diced
-
2
cloves
garlic, minced
-
3-4
tablespoons
Thai Red Curry Paste
-
2
medium
sweet potatoes, peeled and diced (about 3 cups)
-
15
ounces
diced tomatoes, one can
-
1
cup
low-sodium vegetable broth
-
2
teaspoons
sea salt, divided
-
¼
teaspoon
black pepper
-
¼
cup
smooth natural peanut butter
-
½
cup
lite coconut milk
-
2
tablespoons
chopped cilantro
-
Juice of 1
lime
-
3
cups
cooked jasmine rice, or rice of choice
-
¼
cup
chopped peanuts, for garnish
Instructions
- Heat coconut oil in a pot or large skillet over medium heat and sauté the onion until soft.
- Add garlic and red curry paste, stirring until combined.
- Incorporate sweet potatoes, diced tomatoes, vegetable broth, salt, and pepper, then bring to a boil.
- Reduce heat and simmer until sweet potatoes are tender, about 30-35 minutes.
- In a separate bowl, whisk together peanut butter, coconut milk, and remaining salt, then add to the skillet.
- Remove from heat, stir in cilantro and lime juice, and serve over rice, garnished with peanuts.
Nutrition Facts (estimated)
Servings
4
Calories
459
Total fat
18g
Total carbohydrates
64g
Total protein
12g
Sodium
1414mg
Cholesterol
1mg
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