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Peanut butter sweet potato and spinach curry

Name: Peanut butter sweet potato and spinach curry
Prep time: 15 min
Cook time: PT35-40M
Total time: 50 min
Yield: Serves 3-4
Ingredients: 1 large red onion, chopped; 4 garlic cloves, finely chopped; 1 red chilli, deseeded and finely chopped; Thumb-size piece fresh ginger, finely chopped; Olive oil for frying; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp ground turmeric; ½ tsp ground cinnamon; 2-3 sweet potatoes (about 600g), skin on, chopped into roughly 3cm chunks; 500ml vegan vegetable stock (you may not need all of this); 1 heaped tbsp crunchy peanut butter; 4 handfuls baby leaf spinach

By: Dale Pinnock

Published: 28 Jul 21
Updated: 25 Mar 24

Peanut butter sweet potato and spinach curry

Dale Pinnock’s filling curry is packed with peanut butter, sweet potatoes and spinach. Make vegan curry from scratch with just 15 mins prep.

The Medicinal Chef: Plant-Based Diet is out now.

Easy
June 2021

Test kitchen approved

Serves 3-4
Hands-on time 15 min

Dale Pinnock’s filling curry is packed with peanut butter, sweet potatoes and spinach. Make vegan curry from scratch with just 15 mins prep.

The Medicinal Chef: Plant-Based Diet is out now.

Vegan recipes

Nutrition: per serving

Calories: 265kcals
Fat: 9.4g (1.6g saturated)
Protein: 5.3g
Carbohydrates: 36g (11.9g sugars)
Fibre: 7.4g
Salt: 0.2g

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Ingredients

1 large red onion, chopped
4 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
Thumb-size piece fresh ginger, finely chopped
Olive oil for frying
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
½ tsp ground cinnamon
2-3 sweet potatoes (about 600g), skin on, chopped into roughly 3cm chunks
500ml vegan vegetable stock (you may not need all of this)
1 heaped tbsp crunchy peanut butter
4 handfuls baby leaf spinach

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Method

In a large heavy-based pan set over a medium heat, fry the onion, garlic, chilli and ginger in a little oil with a good pinch of salt for 10 minutes until softened.
Add the cumin, coriander, garam masala, turmeric and cinnamon, then fry for 2-3 minutes more until aromatic.
Add the sweet potatoes and enough vegetable stock to cover the contents of the pan by about two thirds. Simmer over a medium heat for 30-45 minutes, stirring often, until the liquid has reduced right down and the starch has leached from the sweet potatoes to create a thick sauce. It may seem like it’s taking a while but be patient.

Once the sauce has thickened, stir in the peanut butter. Take the pan off the heat and stir in the spinach until it wilts, then serve with wholegrain rice, if you’re hungry.