Thai peanut curry with sweet potatoes and tofu is an easy weekday or weekend meal made in one pot. It is a delicious and hearty vegan meal that you and your family will love.
If you know me, you know how much I love Thai food. We usually have Thai meals when we are about to order some takeaways. Green, yellow or red curry, you name it, I eat it! I love all kinds of curries. My absolute favourite is a Massaman curry, for its creamy, spicy and nutty flavour.
So here comes the idea to create something similar. Peanut buttery, rich, creamy and a bit spicy curry; as you know, I love to add peanut butter to my meals. Because why not? 🙂
Thai Peanut curry is a perfect dinner idea
Looking for some easy and delicious vegan dinner ideas? How about trying out a thai peanut curry with sweet potatoes and tofu? This flavorful dish can be made in under one hour and is perfect for picky eaters. Plus, it's a great way to elevate your dinner game by incorporating unexpected vegan ingredients.
If you're short on time during the week, consider meal prepping this dish for a quick and satisfying meal after a busy day. And if you're looking for a cosy night in, this thai peanut curry with sweet potatoes and tofu is the perfect comforting dish to enjoy.
Why you will love this thai peanut curry recipe
- The sauce is incredibly delicious. I'm telling you, I could drink this sauce. It's so so good.
- Easy and quick to make. This meal can be ready in less than one hour. But not only that. It is super easy to make, using simple ingredients.
- Vegan. Usually, red curries are vegan, but some contain fish sauce. Make sure to check the label before you buy it.
- Guten-free. This dish is naturally gluten-free. Consider using tamari sauce instead of soya sauce to ensure it's gluten-free.
- Versatile. This peanut butter curry recipe is versatile, hence why it is one of my favourite go-to recipes. You can use any vegetables or protein you like or have at home. It is the perfect way to use up your leftovers from the fridge.
Thai Peanut Curry Recipe
As I mentioned, my favourite Massaman curry inspired me to recreate the recipe and make something similar. I love the nuttiness and spiciness in that recipe, and the combination of the tofu and potatoes is simply perfect. When I first tried this peanut curry recipe, I couldn't believe how delicious it was. Not too spicy, super creamy, rich and flavourful.
I've used red curry paste for the spicier flavour and added extra chilli flakes to the dish, but if you can't handle spice, use less or other curry paste to make this recipe.
I love it with tofu and sweet potatoes, but it would also be nice with other vegetables. Red bell pepper, courgette, chickpeas or broccoli would work well too. Adding peanut butter to the stew puts the dish to a new level. But now, enough talk; let's jump to the recipe!
Ingredients to make this thai peanut curry
Here's what you need to make this delicious curry recipe:
- Olive oil: For cooking and to sauté the onion, garlic and ginger.
- Onion, garlic and ginger: Combining these three ingredients is the base for the meal and adds lots of flavour to the sauce.
- Thai red curry paste: I love red curry paste for its spiciness. Add less if you can't handle spice.
- Sweet potatoes: This is my favourite choice of using sweet potatoes in this curry recipe. Any other vegetables would work well with this dish. I love the extra sweetness that the sweet potatoes add.
- Tofu: For the extra protein and because I love the combination with sweet potatoes.
- Coconut milk: Full-fat coconut milk makes the dish super creamy and delicious.
- Veggie stock: It adds extra flavour to the dish. You can use water instead, but I recommend vegetable stock for those extra flavours.
- Peanut butter: All-natural, smooth peanut butter is the heart of this dish.
- Lime juice: A hint of lime by the end of the cooking adds a bit of acidity and delicious flavour to our curry.
- Soya sauce / Tamari sauce: For the distinct delicious umami taste. If you follow a gluten-free diet, ensure you use tamari sauce instead.
- Salt, turmeric, and red chilli flakes: Adding turmeric to a curry is essential. I love a bit of spiciness, so I added some extra chilli flakes too.
- Rice, parsley and chopped peanuts: For serving.
See recipe card for quantities.
How to make thai peanut curry with sweet potatoes
- First, chop the veggies: onion, garlic, ginger, and sweet potatoes.
- Heat the oil in a large saucepan over medium-high heat, add onion and stir for a few minutes until it has softened a bit.
- Add grated ( or finely chopped ) ginger and garlic and cook for another few minutes. Stir constantly.
- Now, add the red chilli flakes, turmeric and red curry paste and stir it for 3-5 minutes.
- In the meantime cook the rice.
- After that, add sweet potatoes and stir them until well combined.
- Then add the veggie stock and coconut milk, and after a few minutes, pour the peanut butter; bring to a boil, then reduce the heat and let simmer with a lid on for about 15-20 minutes until the potatoes are soft. Once the potatoes are softer, add the tofu to the curry.
- Lastly, stir in the tamari and the lime juice. Adjust with salt to taste, and finally, dinner is ready.
- Serve it with rice, and garnish with parsley, red chilli flakes, lime wedges and crushed peanuts. Enjoy!
You can serve this up on busy weeknights or lazy weekends, and it's great for dinners with friends and family. Perfect for meal prepping, and like every curry, it tastes even better the next day.
You can store this vegetable curry in an airtight container for up to 4 days. When reheating, add some water so it won't be too thick.
If you try this recipe, take a photo of your creation, and please tag me on Instagram @plantnspice #plantnspice because I love seeing your remakes!Print