If you’re looking for a comforting, hearty, and easy-to-make dinner, this Thai sweet potato peanut butter curry is your new go-to! Completely vegan, packed with flavor, and ready in under 40 minutes, it’s perfect served over a bed of fluffy white rice. Bonus: it’s freezer-friendly and makes excellent meal prep for the week ahead.
One-pot meals like this are the ultimate weeknight lifesaver. Minimal cleanup, maximum flavor, and so versatile that you can tweak ingredients based on what you have in your pantry. This Thai-inspired curry is creamy, subtly sweet, and lightly spiced, making it perfect for warming you up during chilly evenings—or anytime you crave comfort food.
The base is simple but packed with layers of flavor: sautéed onions, garlic, and fresh ginger create the aromatic foundation. Red curry paste and tomato paste add richness and depth, while peanut butter and coconut milk make the curry luxuriously creamy. Sweet potatoes and chickpeas provide hearty texture and protein, and a splash of lime juice brightens the whole dish.
Why You’ll Love This Peanut Butter Curry
There’s a reason this recipe has become a weeknight favorite:
- Quick & Easy: Just 30–35 minutes from start to finish.
- Vegan & Protein-Rich: Chickpeas provide plant-based protein and fiber.
- Freezer-Friendly: Make a big batch and enjoy it all week.
- Customizable: Add chicken, extra veggies, or swap peanut butter for almond or sunflower butter.
- Perfect for Meal Prep: Keeps well in the fridge or freezer for stress-free lunches or dinners.
Whether you’re a longtime vegan or just looking for a hearty weeknight meal, this curry hits all the right notes.
How to Make Thai Sweet Potato Peanut Butter Curry
Step 1: Sauté the Aromatics
Start by heating a tablespoon of oil in a large pot or Dutch oven. Add one diced yellow or white onion and cook until translucent, about 5 minutes. Then, add minced garlic and fresh grated ginger, sautéing for another 5 minutes. The smell of ginger and garlic filling your kitchen is pure comfort.
Step 2: Build the Flavor Base
Next, stir in 3 tablespoons of red curry paste and 2 tablespoons of tomato paste. Cook for 1–2 minutes, letting the spices bloom and deepen. This step is crucial—it forms the flavor backbone of your curry.
Step 3: Add the Main Ingredients
Toss in your peeled and cubed sweet potatoes, a can of drained and rinsed chickpeas, diced red bell pepper, ¼ cup creamy peanut butter, 1 can light coconut milk, and 1½ cups vegetable or chicken broth. Season with ½ teaspoon salt (skip if your peanut butter is salted) and ¼ teaspoon red pepper flakes for a little heat. Stir everything together and bring to a gentle boil. Reduce the heat, cover partially, and simmer for about 20 minutes, until the sweet potatoes are fork-tender.
Step 4: Make It Extra Creamy (Optional)
If you like a richer, creamier curry, remove about 1 cup of the curry and blend until smooth. Then, stir it back into the pot. This simple trick thickens the sauce beautifully without overpowering the flavors.
Step 5: Add Greens and Finish
Stir in a cup of fresh spinach or kale and 1 tablespoon of lime juice. Allow the greens to wilt into the curry for a few minutes, then taste and adjust seasoning if needed. Garnish with fresh cilantro and extra red pepper flakes if you like a little heat. Serve hot over white rice for a comforting, satisfying meal.
Serving Suggestions
This peanut butter curry shines on its own, but you can easily mix it up:
- Serve over white or brown rice, quinoa, or noodles.
- Add extra vegetables like zucchini, broccoli, or bell peppers for a nutrient boost.
- Include shredded chicken or tofu if you want more protein.
- Swap red curry paste for yellow or green curry for a different flavor twist.
Storage and Freezing Tips
This curry keeps well for meal prep and leftovers:
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Defrost overnight in the fridge and reheat on the stove with a splash of oil.
Note: The texture of sweet potatoes and chickpeas changes slightly after freezing, but the flavor remains delicious and comforting.
Print
Creamy Thai Sweet Potato Peanut Butter Curry – Cozy One-Pot Vegan Comfort
- Total Time: 35 min
Ingredients
1 medium yellow or white onion, diced
4 cloves garlic, minced
1 tablespoon fresh grated ginger
1 tablespoon oil
3 tablespoons red curry paste
2 tablespoons tomato paste
¼ cup creamy peanut butter
3 cups sweet potatoes, peeled and cubed
1 can chickpeas, drained and rinsed
1 red bell pepper, diced
1 can light coconut milk
1 ½ cups vegetable or chicken broth
½ teaspoon salt (omit if peanut butter is salted)
¼ teaspoon red pepper flakes (optional)
1 cup kale or spinach
1 tablespoon lime juice
Fresh cilantro and extra red pepper flakes, for garnish
Cooked white rice, for serving
Instructions
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Sauté Aromatics: Heat oil in a large pot or Dutch oven. Add the diced onion and sauté for 5 minutes until translucent.
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Add garlic and ginger, and sauté for another 5 minutes until fragrant.
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Add Pastes: Stir in red curry paste and tomato paste, cooking for 1–2 minutes.
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Add Main Ingredients: Add sweet potatoes, chickpeas, red bell pepper, peanut butter, coconut milk, and broth. Season with salt and red pepper flakes. Stir to combine.
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Bring to a gentle boil, reduce heat, and simmer uncovered for 20 minutes, or until sweet potatoes are tender.
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Optional Creaminess: Remove about 1 cup of curry, blend until smooth, and return to pot for a thicker, creamier texture.
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Stir in kale or spinach and lime juice. Simmer until greens wilt.
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Serve: Garnish with fresh cilantro and extra red pepper flakes. Serve over white rice.
Notes
- Ginger Substitute: If you don’t have fresh ginger, use 1 tsp ground ginger.
- Coconut Milk Options: Full-fat or light coconut milk works. Avoid regular non-dairy milk as it won’t be as creamy.
- Spice Level: Adjust red pepper flakes according to your taste. You can omit them for a milder curry.
- Protein Options: For extra protein, add shredded chicken or tofu.
- Prep Time: 15 min
- Cook Time: 20 min
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
