We’ll admit, putting peanut butter in a curry sounds a little odd… but trust us, it works.
This sweet potato peanut curry is so nourishing and absolutely packed with flavour and nutrients.
We recommend Pic’s Peanut Butter. It is made with 100% peanuts so has no added nasties. That aside, just tastes amazing!
1 tbsp coconut oil
1 small onion, finely chopped
3 small sweet potatoes, cut into large chunks
1/2 head of cauliflower
1 small red chilli, finely chopped
2 tbsp yellow curry paste
2 tbsp grated ginger
1 tsp cumin
2 1/2 cups coconut water
2 tbsp coconut sugar
1/3 cup smooth peanut butter
Mint leaves, to garnish
1/2 cup peanuts, lightly toasted, to serve
Lime wedges, to serve
- Place coconut oil in a large non-stick pan, add onion and braise for 3-4 minutes.
- Then add chopped sweet potato, cauliflower florets, cumin, curry paste, chilli, ginger, coconut water, coconut sugar and peanut butter.
- Bring to a boil, then reduce heat and leave to simmer for approx. 15 minutes (add more coconut water as required).
- Transfer to bowls or a large share dish, garnish with mint leaves, toasted peanuts and/or lime wedges. We recommend serving with brown rice.
For anyone following us on Instagram, I’m sure you’ve gathered we have a strong appreciation for peanut butter. Whether it’s in a raw dessert, a smoothie bowl topping or in a warming curry such as this, it is the perfect addition. If you too have a pb obsession, check out our extensive dessert collection. We’ve got everything from peanut butter chocolate soufflé to giant peanut butter skillet chocolate chip cookies.