Sweet Potato and Peanut Butter Curry Recipe

Theo Popper, NPD Chef

Veganuary has hit a new landmark this year with close to 610,000 people taking part. Whether you took the Veganuary pledge or just dipped your toe in the water, a lot of people find that one of the hardest things about making the vegan switch is the menu planning - thinking about what to eat for breakfast, lunch and dinner.

So, we spoke to one of our chefs, Theo, and asked him for a recipe recommendation to help us on our way, and he shared this with us: Sweet Potato and Peanut Butter Curry. There are similar recipes out there, but this is a variation on a theme, we’ve called it Theo’s Theme.

Q. Theo, what makes this a dinner winner?

A. It’s quick, easy, tastes delicious, and it’s packed full of veg. Sweet potato is particularly good for your microbiome and immune system. Plus, kids love the nut butter in the sauce, so it’s a good family meal.

Q. Any watch outs when cooking?

A. Obviously check on any nut allergies, but also make sure you fully cook the potatoes. You can cook them according to your taste, super soft or with a light bite.

Sweet Potato and Peanut Butter Curry Recipe

Ingredients: serves 4

• 1 tbsp rapeseed oil, or any cooking oil

• 1 large onion, chopped

• 2 garlic cloves, grated or finely chopped

• Thumb-size piece fresh ginger, grated

• 3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/vegan)

• 1 tbsp peanut butter, or another nut butter eg cashew

• 500g sweet potato, peeled and cut into chunks

• 400ml can coconut milk

• 200ml water

• 200g bag spinach or kale

• 1 lime, juiced

Method:

1. Add 1 tbsp rapeseed oil to a saucepan over a medium heat. Rapeseed oil has a very delicate flavour which doesn’t bleed out during the cooking process, so it is a good, neutral fat, but tbh any cooking oil is fine. Soften the chopped onion for 5 mins, then add the garlic and ginger and cook for another minute.

2. Stir in the curry paste and peanut butter. Add the sweet potatoes, then the coconut milk and water. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

3. Stir through the spinach and lime juice and season well.

Serving suggestion:

• To be honest, it’s delicious and filling enough on its own, but to make it go further you could serve with wholegrain rice. A sprinkling of dry roasted peanuts or cashews on top is a good garnish.

• If you have any meatatarians in the house, then just add some cooked chicken breast before serving.

Note: very few utensils are used so it’s not a messy affair…if it’s your turn to do the kitchen clean up, you struck gold with this one.