Rich, hearty red Thai style peanut curry with sweet potatoes and chickpeas – the perfect plant based vegan meal for anyone who loves a good take on red thai curry! An easy gluten free recipe as well.
Friends, where has peanut curry been all of my life?!
During the end of my first trimester when food started to taste good again (thank goodness!), I was really in the mood for some Thai. There’s a delicious place not too far from us (shoutout to Thai Princess!) so as soon as I felt well enough, we made reservations.
I love curry dishes but the red thai variation has always been my go-to. Then I spotted a peanut curry on the menu and decided I needed it immediately.
Oh. Em. Gee. SO GOOD.
Naturally I needed to figure out how to make my own version of a Thai peanut curry recipe at home, and then of course share it with you all.
Red Thai Inspired Peanut Curry Recipe
We’re essentially making a Thai sweet potato curry here, adding peanut butter, chickpeas, kale and lots of other delicious spices and ingredients!
I decided to keep this Thai curry plant based (versus adding chicken) because I’ve been trying to find more creative ways to get a variety of plants into my diet. I really love the chickpea curry style recipes as well so I thought, why not try out a combo here?
Below you’ll find the list of ingredients. It may look like a lot, but you probably already have some of this stuff on hand. And if you don’t start stocking your pantry because you’ll want this dish on repeat!
Check Your Pantry for These Ingredients
- olive oil – for cooking. You can also use coconut oil.
- fresh garlic and ginger root – I always recommend fresh here because it really adds a ton of flavor. Garlic you’ll likely find by the onions, and ginger root by the herbs and other roots (like turmeric).
- sweet potato – I love the addition of sweet potatoes here but realistically you could also use carrots!
- red bell pepper – I like the different texture this adds to the dish but again, you could swap out for a different vegetable if you’d like.
- lacinato kale – I like to add a little green to this dish
- chickpeas – chickpeas are a great plant based source of protein and fiber.
- red curry paste – Red Thai curry paste
- peanut butter – Because we’re making peanut curry, obviously.
- coconut milk – Use full-fat canned coconut milk for rich flavor. Lite also works. I haven’t tested this with carton coconut milk but it would likely work – your curry would just be much thinner.
- vegetable broth – You can also use water here but again, vegetable broth adds more flavor. If you do go with water, you may find you’ll need to add more salt.
- soy sauce, tamari or coconut aminos – You can use soy sauce, or tamari if gluten free. Coconut aminos also works.
- lime – the hint of lime here is delicious.
- ground turmeric and ground coriander – just a hint of some extra spice
For Serving and Garnish
- rice, quinoa or cauliflower rice – Serve this sweet potato curry with your favorite grain. I prefer rice for this dish but quinoa works too.
- cilantro – a little fresh herbs goes a long way! I like to stir in about 1/4 cup chopped cilantro to the post before serving.
- green onion – just a sprinkle of some green onions onto each dish
- chopped roasted peanuts – adds a nice little crunch.
- naan bread – to soak up all of that extra peanut sauce.
Make this Vegan Peanut Curry in 30 Minutes!
This curry recipe comes together super quick. In just about 30 minutes you have yourself the perfect weeknight meal. Meatless Monday, anyone?
Just a little bit of prep work with cutting the veggies, but overall super simple to make!
Here’s how the recipe goes down…
Step 1 – cook sweet potatoes
In large pot over medium heat, add oil, garlic, ginger – cook for about 1 minute. Add in chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes.
Step 2 – add liquids and simmer
Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander. Stir and simmer for 15 minutes.
Step 3 – add rest of veggies
Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped lacinato kale and chickpeas, and warm for another 2 minutes.
Step 4 – serve it up!
Serve with rice, quinoa or even cauliflower rice. Garnish with cilantro, chopped peanuts.
Looking to make this paleo friendly?
- Swap the chickpeas for chicken or add another veggie like cauliflower
- Swap the peanut butter for almond butter (or cashew butter).
- Use coconut aminos instead of soy sauce.
- Serve this sweet potato curry with riced cauliflower. TIP: you can often find riced cauliflower in the frozen section with the rest of the veggies! It’s easy to make at home but if you don’t have a means to chop it via food processor or blender, find it in the frozen veggie aisle.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 1 TBSP olive oil
- 2 cloves garlic, minced
- 1 “ fresh cube of ginger, peeled and grated (or minced)
- 2 cups peeled chopped sweet potato (about 1 med-lg potato or 2 small)
- 1 ½ TBSP red curry paste
- 3 TBSP peanut butter
- 1 (14) ounce canned coconut milk
- ½ cup vegetable broth (or water)
- 1 ½ tablespoons soy sauce (tamari or coconut aminos)
- 1 lime
- ½ tsp ground turmeric
- ¼ tsp ground coriander
- 1 large red bell pepper, julienne cut
- 1 small bunch, lacinato kale (chopped, about 1 ½ cups)
- 1 (14 ounce) canned chickpeas
For Serving and Garnish
- rice, quinoa or cauliflower rice
- green onions
- chopped roasted peanuts
- In large pot over medium heat, add oil, garlic, ginger – cook for about 1 minute. Add in chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes.
- Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander. Stir and simmer for 15 minutes.
- Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped lacinato kale and chickpeas, and warm for another 2 minutes.
- Serve with rice, quinoa or even cauliflower rice. Garnish with cilantro, chopped peanuts.
Store leftovers in covered container in fridge, best enjoyed within 3 days.
To freeze, use airtight container (or something like Stasher bag) and freeze for up to 3 months. Thaw in refrigerator and reheat on stovetop on low.