Sweet Potato Peanut Curry


This simple but flavorful sweet potato peanut curry can be whipped up in just about 30 minutes with a few pantry staples like sweet potatoes, peanut butter, coconut milk and chickpeas. Serve over rice for a satisfying easy vegan dinner option.

This vegan peanut curry with chickpeas and sweet potato is the newest addition to my back pocket repertoire of simple and fast weeknight meals! As a toddler mom, I’m all about one pan meals and have a quite a few on the blog already like this vegan lasagna skillet and vegan taco skillet. I’ve made this sweet potato peanut curry a couple times already and packed the leftover for my work lunch. I can’t get enough of it!

You only need one pan to make this easy gluten free and vegan meal and it usually takes me only ~30 from start to finish. The other great thing about this recipe is that it utilizes a lot of pantry staples like chickpeas, coconut milk, diced tomatoes, and peanut butter. Keep those ingredients on hand and you are well on your way to recreating this delicious curry.

Ingredients You’ll Need

vegan peanut curry ingredients in small bowls on a white background.
  • Sweet Potato: we love the subtle sweetness of the sweet potatoes in this curry, but you can easily substitute with white potato or butternut squash.
  • Chickpeas: for protein and added fiber, we love adding a can of chickpeas to this sweet potato curry recipe. You can also used cubed tofu instead of chickpeas.
  • Canned Tomatoes: fire roasted tomatoes are my favorite canned tomatoes for this curry because I feel like they have more flavor than others, but you don’t have to use them. Any diced or crushed canned tomatoes will work well.
  • Canned Coconut Milk: both full fat coconut milk and light coconut milk work great in this recipe. If you aren’t a fan of coconut – don’t worry, you can’t taste any coconut in the finished dish. The combination fo the coconut milk and peanut butter makes a rich and creamy brother this curry.
  • Creamy Peanut Butter: use any smooth peanut butter brand that you like. It also adds a ton of flavor as well as creaminess and extra protein to this curry. I haven’t tried this with other nut butters, but you can probably use almond butter or cashew butter in place of the peanut butter.
  • Thai Red Curry Paste: not all curry paste is vegan since they sometimes contain fish sauce so double check the ingredients label. We really like this Maesri red Thai curry paste.
  • Ginger: for the most flavor, use fresh ginger if you can. You’ll need about thumb-sized piece ginger for this recipe. I like to store my fresh ginger in the freezer. Not only does it last longer, but it makes it easier to grate into dishes with a microplane.
  • Spinach: You could easily substitute kale or collard greens for the spinach or toss in some chopped broccoli, bok choy, cauliflower, etc. Feel free to experiment with any that need used up from your veggie drawer. Frozen spinach also works great.

How to Make Vegan Peanut Curry

sweet potatoes, onion, and pepper sautéed in a skillet.

Step One: Add the olive oil, onion, sweet potato, and bell pepper to a large skillet. Sauté for 5 minutes over medium heat or until onion is translucent. Add the minced garlic and cook another minute.

sweet potato peanut curry in a skillet with a wooden spoon.

Step Two: Stir in the tomatoes, coconut milk, peanut butter, sriracha, ginger, and curry paste. Bring to a simmer and cook for 8-10 minutes or until sweet potatoes start to soften.

Step Three: Stir in the chickpeas and spinach. Cook another 3-5 minutes or until the potatoes are fork tender and spinach is wilted. Taste and add salt if needed. Serve over rice and garnish with cilantro and chopped peanuts with a squeeze of fresh lime juice.

sweet potato peanut curry in a skillet garnished with cilantro.

Origin of Peanut Stew

This curry is a riff on the traditional West African peanut curry dish also known as maafe, groundnut stew, or domoda. Originally, the dish was made with groundnuts before peanuts were used later. Ingredients in traditional peanut stew often include ground peanuts, meat, tomatoes, hot chiles – usually it is served over rice or millet.

How to Serve Peanut Butter Chickpea Curry

This sweet potato peanut curry with chickpeas makes 5-6 servings so for those with smaller households like us, you’ll get to enjoy a few days of leftovers! Serve this curry over rice, your favorite grain, or cauliflower rice (for a low carb option) and garnish it with a few chopped peanuts, lime wedges, and some fresh cilantro. Feel free to use other veggies in this dish based on what you have on hand.

Want even more peanut butter recipes? Check out my roundup of 13+ sweet and savory vegan peanut butter recipes from the blog!


Fridge: store leftovers in the fridge in an airtight container for up to 3-4 days. Reheat in the microwave or add to a skillet to reheat on the stovetop. This curry is great for meal prep since the leftovers are just as good the next day.

Freezer: this creamy sweet potato peanut butter curry freezes well! Add to an airtight container and freeze for up to 6 months. Allow to thaw overnight before reheating in the microwave or stovetop.

Recipe FAQs

What can I use instead of Thai red curry paste?

You can substitute with another Thai curry paste like green curry paste or yellow curry paste. You can also try making your own red curry paste.

Is red curry paste vegan?

Not always – depending on the brand, some have fish sauce so they are not vegan. Just double check the ingredient list since there are quite a few vegan ones out there! We like the Maesri brand red curry paste.

Can I use curry powder instead of curry paste?

Not really – although the both have “curry” in the name, they are wildly different in flavor. Curry paste is made from fresh chiles and used in Thai-inspired dishes. Dry curry powder, on the other hand, is made from dried spices and is often used in Indian-inspired dishes.

sweet potato chickpea curry in a glass meal prep container.

More Vegan Sweet Potato Recipes

  • mushroom and sweet potato tacos with red onion and avocado.

    Mushroom and Sweet Potato Tacos

  • roasted sweet potatoes and broccoli in bowl with spoon.

    Roasted Sweet Potatoes and Broccoli

  • 3 vegan loaded sweet potatoes on tray

    Vegan Loaded Sweet Potatoes

  • Spicy Asian Style Sweet Potato Noodles | Simple, Vegan, One Pot

    Spicy Asian Style Sweet Potato Noodles

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Vegan Peanut Curry with Chickpeas and Sweet Potato Print

Vegan Peanut Curry with Chickpeas and Sweet Potato

Need a quick and simple dinner you can make in one pan? You’re in luck because this vegan peanut curry with chickpeas and sweet potato is exactly that! Course EntreeCuisine Indian-InspiredDiet Gluten Free, Vegan Prep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutes Servings 5 servings Calories 418kcal Author Deborah Murphy


  • 1 tablespoons olive oil
  • 1 medium sweet potato, chopped
  • 1/3 cup chopped onion
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can fire roasted diced tomatoes
  • 1 (15 oz) can lite coconut milk
  • 1/3 cup creamy peanut butter
  • 1 tablespoon sriracha sauce
  • 1 tablespoon red curry paste
  • 1/2 tablespoon ginger paste or fresh grated ginger
  • 1 (15 oz) can chickpeas, drained
  • 1 (5 oz) bag baby spinach
  • Salt, to taste


  • Add the olive oil, sweet potato, onion, and bell pepper to a pan. Sauté for 5 minutes over medium heat or until onion is translucent. Add the garlic and cook another minute.
  • Stir in the tomatoes, coconut milk, peanut butter, sriracha, curry paste, and grated ginger. Bring to a simmer and cook for 8-10 minutes or until sweet potatoes start to soften.
  • Stir in the chickpeas and spinach. Cook another 3-5 minutes or until the potatoes are fork tender and spinach is wilted. Taste and add salt if needed.
  • Serve over cooked rice or favorite grain. Garnish with fresh cilantro if desired.



*Not all curry pastes are vegan so make sure to read the ingredient label as some contain fish sauce.


Serving: 1serving | Calories: 418kcal | Carbohydrates: 47g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 399mg | Potassium: 725mg | Fiber: 11g | Sugar: 12g | Vitamin A: 10656IU | Vitamin C: 45mg | Calcium: 127mg | Iron: 4mg

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