Bold & Creamy Sweet Potato Peanut Butter Curry Recipe You’ll Make on Repeat

There’s something magical about a warm, hearty bowl of curry — especially when it’s infused with the sweet richness of peanut butter and the earthy softness of sweet potatoes. This Sweet Potato Peanut Butter Curry combines bold flavors, creamy textures, and plant-powered ingredients into one satisfying meal that feels as indulgent as it is wholesome. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing vegan option, this curry delivers.

This recipe is perfect for anyone who enjoys global flavors, loves using pantry staples creatively, or is a fan of nutrient-dense, plant-based meals. If you’re someone who has fallen in love with comforting dishes like vegetable casserole or creamy marry me chickpeas, you’ll appreciate how this recipe turns simple ingredients into an explosion of flavor.

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Why You’ll Love This Sweet Potato Peanut Butter Curry

This dish is everything a great dinner should be: comforting, packed with flavor, quick to make, and easy to customize. The creamy peanut butter adds depth and richness, while sweet potatoes lend natural sweetness and body to the curry. Chickpeas boost the protein content and provide a hearty bite.

It’s also naturally vegan and gluten-free, which makes it ideal for diverse diets. Whether you’re cooking for family, friends, or meal prepping for the week, this recipe holds up beautifully. The sauce thickens and intensifies in flavor as it sits, making leftovers even better the next day.

Looking for other cozy dinner ideas? Check out creamy mushroom pasta or garlicky kale with white beans and lemon for more plant-forward options.

Ingredients for Sweet Potato Peanut Butter Curry

Here’s what you’ll need for this hearty, flavor-packed curry. Stick to the ingredients listed for the most balanced results.

• 1 tablespoon oil (avocado, coconut, or olive oil)
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium sweet potato, diced (about 2 cups)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1/3 cup creamy unsweetened peanut butter
• 2 tablespoons tomato paste
• 1½ tablespoons red curry paste
• 1 teaspoon ground turmeric
• ½ teaspoon sea salt, or to taste
• 1 tablespoon lime juice, or more to taste

Optional Toppings:

• Chopped fresh cilantro
• Crushed peanuts
• Lime wedges
• Cooked rice or garlic-parmesan focaccia bread for dipping

Kitchen Tools You’ll Need

To make this curry easily, be sure you have:

• Large pot or Dutch oven
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Wooden spoon or heatproof spatula
• Blender (optional, if you prefer an ultra-smooth curry)

How to Make Sweet Potato Peanut Butter Curry

Start by heating the oil in a large pot over medium heat. Once the oil shimmers, add the diced onion. Cook for 4–5 minutes until translucent and soft. Stir in the minced garlic and grated ginger, letting them cook for another 1–2 minutes until fragrant.

Next, add the red curry paste, turmeric, and tomato paste. Stir well to coat the onions and toast the spices for about 1 minute. This step deepens the flavor of your curry.

Add in the sweet potato, chickpeas, coconut milk, vegetable broth, and salt. Stir everything together and bring the mixture to a gentle simmer. Cover the pot and let it simmer for about 20–25 minutes, or until the sweet potatoes are fork-tender.

Once the vegetables are cooked, stir in the peanut butter and lime juice. Mix until fully incorporated and creamy. Adjust seasoning to taste — a little more lime juice adds brightness, and more peanut butter gives it extra richness.

Serve hot over rice or your favorite grain. For a comforting twist, pair it with a side like cheesy mashed potato puffs or creamy mushroom soup.

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Common Mistakes to Avoid

Using sweetened peanut butter is a major no-no. It will add unnecessary sugar and throw off the balance of the dish. Always use a natural, unsweetened peanut butter.

Skipping the spice toasting step can make your curry taste flat. Toasting helps release essential oils and enhances the overall flavor profile.

Adding peanut butter too early could cause it to separate. Always stir it in at the end after simmering.

Overcooking the chickpeas can make them mushy. Since canned chickpeas are already cooked, you just want to warm them through.

Serving Suggestions & Presentation Tips

Presentation elevates the dining experience. Serve your curry in shallow bowls for a cozy feel. Add a swirl of coconut milk on top for a creamy finish. Sprinkle chopped cilantro and crushed peanuts for color and crunch.

This curry pairs perfectly with:

• Steamed jasmine or basmati rice
• Mini pancake cereal for a fun brunch twist
• Pumpkin cottage cheese pancakes as a savory-sweet combo
• Garlic butter corn with melty cheese for a rich, savory side

Tips for Making the Best Peanut Butter Curry

Use full-fat coconut milk for maximum creaminess. Light versions tend to be thinner and don’t offer the same luxurious texture.

Add a pinch of cayenne or red pepper flakes if you like heat. You can also double the curry paste for a spicier kick.

Want to sneak in more veggies? Stir in baby spinach or kale in the last 5 minutes of cooking. Looking for more high-protein plant meals? Try this vegetarian pasta primavera loaded with colorful veggies.

Storage & Reheating Tips

This curry is perfect for make-ahead meals. It stores beautifully and tastes even better the next day.

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Cool completely before transferring to freezer-safe containers. Freeze for up to 2 months.
To reheat: Warm on the stovetop over low heat, adding a splash of broth if needed. You can also microwave it in 1-minute intervals, stirring in between.

Looking for other meal-prep-friendly recipes? Try these make-ahead breakfast bowls or freezer breakfast sandwiches for morning fuel.

Tasty Variations & Swaps

Switch it up with these creative takes on the original:

• Swap chickpeas for white beans or lentils
• Add crunch with chopped roasted peanuts on top
• Make it nut-free with sunflower seed butter
• Use butternut squash in place of sweet potato
• Blend part of the curry for an ultra-creamy texture

Want another cozy fall meal? Try this comforting pumpkin chicken chili that also uses pantry staples.

What to Serve with Peanut Butter Curry

You can round out this dish with a variety of sides for texture, color, and contrast. Serve with:

• Steamed or coconut rice
• Pumpkin cinnamon rolls for a sweet-and-savory pairing
• Cucumber dill salad for a refreshing crunch
• Pumpkin truffles for dessert
• Spooky ghost brown butter cookies if it’s a Halloween gathering

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FAQs About Sweet Potato Peanut Butter Curry

Can I make this curry in a slow cooker?
Yes! Combine all ingredients (except lime and peanut butter) in a crockpot. Cook on low for 6–7 hours. Stir in the peanut butter and lime juice just before serving.

Can I use almond butter instead of peanut butter?
Yes, but it will give a milder, slightly sweeter flavor. Peanut butter offers more depth.

Is this recipe spicy?
It’s mild, but you can easily add more curry paste or chili flakes if you like heat.

Can I freeze leftovers?
Definitely. This curry freezes well for up to two months. Thaw overnight in the fridge and reheat gently.

Can I make it oil-free?
Yes, just sauté the onion in a splash of broth instead of oil.

Share the Love & Cook Again

If you make this Sweet Potato Peanut Butter Curry, don’t forget to leave a comment and rating! Sharing your results helps others and spreads the curry love. For more recipe inspiration, check out our Dinner category or explore delicious breakfasts like chocolate chip pumpkin pancakes.

And if you enjoy warm, cozy flavors, make sure to try our fall-favorite pumpkin baked oatmeal or decadent pumpkin cheesecake cookies next.

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