Vegetarian Peanut Curry with Sweet Potatoes - Quick & Creamy
This vegetarian peanut curry with sweet potatoes is the ultimate comfort food that will catapult you straight into seventh heaven after a long day. As a hobby cook, I love the combination of the creamy, nutty notes of peanut butter and the gentle sweetness of sweet potatoes. This dish is not only healthy and full of plant-based protein, but also incredibly easy to prepare. Without any pre-packaged products, you can conjure up a flavor explosion on your plate that is so wonderfully spicy and satisfying that you'll forget it's completely meat-free. Preparation is wonderfully uncomplicated: we gently sauté the fresh vegetables until they are perfectly cooked. A little tip from me: toast the peanuts briefly in the pan to intensify the aroma enormously! Grab your wooden spoon and let yourself be enchanted by this quick, healthy curry that is guaranteed to turn out perfectly every time.
Ingredients
Preparation
Peel the sweet potato (1) and cut into small, bite-sized cubes so they cook faster.
Finely dice the onion (1) and sauté in a pot with the rapeseed oil (1 tbsp) until translucent.
Add the red curry paste (1 tsp) briefly to the onions and toast until fragrant – but be careful not to burn it!
Now add the sweet potato (1) to the pot and sauté briefly.
Deglaze with the creamy coconut milk (200 ml) and let simmer over medium heat until the sweet potatoes are soft.
Stir in the peanut butter (50 g) until a creamy sauce forms.
Finally, toast the peanuts (20 g) briefly in a separate pan and sprinkle as a crunchy topping over the finished curry.
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