I am an absolute shocker when it comes it grocery shopping. I don’t make lists and I never plan my meals in advance before I get there. Because of that I always end up with a tonne of random veges leftover in the fridge and no plan for them. This recipe was a result of these shocking shopping skills, but bonus, it has quickly become my favourite curry!
Most of us will have a sneaky jar of half used curry paste in the fridge and a can of coconut milk so if that’s you this recipe doesn’t even need a special trip to the groceries to make it happen.
And don’t forget (or underestimate) the tablespoon of peanut butter. This is such a flavour enhancer and will probably have you adding peanut butter to all future curries.
TIP: For a bit of crunch, try sprinkling some roasted peanuts on top.
Vegan Sweet Potato Red Curry
Ingredients
- 1 small brown onion
- 1 tbs olive oil or oil of preference
- 500 grams sweet potato
- 1 zucchini approx 250 grams
- 250 grams cauliflower
- 100-150 grams fresh spinach
- 1 can coconut milk 400mls
- ¼ cup red curry paste
- 1 tbs natural peanut butter
- 1-1½ cups vegetable stock
- fresh coriander and lime to serve
Instructions
- Chop the sweet potato into small cubes (the smaller they are the quicker they will cook so about 1-2cm cubes is great). Chop the cauliflower and zucchini also and set aside.
- Preheat a large saucepan/wok over a medium heat with the olive oil. Dice the onion and fry in the saucepan until translucent and golden.
- Add the curry paste and peanut butter to the pan and fry with the onion and oil until fragrant (about 1-2 minutes).
- Add the coconut milk and 1 cup of vegetable stock to the curry paste and stir until combined. Add in the sweet potato and let this simmer on a low-medium heat for 5-10 minutes.
- Test the sweet potato with a knife/skewer and once it is almost cooked add in the cauliflower and zucchini. Let this simmer for approximately 5 or so minutes to cook through. These veges won't take as long to cook so I add them in towards the end of the process so they don't turn to mush.If you need to add more stock to the mixture along the way add a bit extra. The sweet potato will suck up a lot of the sauce so just add it in small lots until you're happy with the sauce consistency.
- Once the curry is cooked stir through the fresh spinach and serve over rice. Sprinkle some fresh coriander on top and a splash of lime and enjoy!Tip: try it with roasted peanuts on top…YUM!
Nutrition
This was amazing!
Thanks so much Tammy, I’m so glad you liked it!