Red Sweet Potato Curry

Name: Red Sweet Potato Curry
Cuisine: Indian
Ingredients: blank; 2 tsp. coconut oil; 1 white onion, diced; 2 cloves garlic, minced; 4 tbsp. Thai red curry paste; 2 sweet potatoes, peeled and diced; 14oz. (400g) can chopped tomatoes; 1 cup (240ml) vegetable stock; ¼ cup (65g) smooth natural peanut butter; ½ cup (120ml) canned coconut milk, light

By: Agi Kaja

Ingredients

2 tsp. coconut oil
1 white onion, diced
2 cloves garlic, minced
4 tbsp. Thai red curry paste
2 sweet potatoes, peeled and diced
14oz. (400g) can chopped tomatoes
1 cup (240ml) vegetable stock
¼ cup (65g) smooth natural peanut butter
½ cup (120ml) canned coconut milk, light

Directions

Heat the coconut oil over medium heat in large pan. Add the onion and cook for around 5 minutes until soft.
Next add the garlic and red curry paste and stir well. Add the sweet potatoes, chopped tomatoes, vegetable broth, and season with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 30 to 35 minutes until the sweet potatoes are tender.
In a small bowl, whisk together the peanut butter and coconut milk. Pour into the pan and stir well to combine.
Remove from the heat, squeeze in lime juice, mix well and serve with the cooked rice. Garnish with the chopped peanuts and coriander.

Nutrition

Fat18 gramsCarbs62 gramsProtein13 grams,

Agi Kaja

Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.

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Red Sweet Potato Curry