This Chickpea Sweet Potato Peanut Curry is unbelievably easy to make, comforting, and conveniently happens to be really healthy too!
I’d seen lots of different recipes for peanut soups, stews and curries online and was really excited to try them out because peanuts in savoury dishes are amazing (hello, tofu satay) and I just love all types of curry. Also I’ve had some readers asking for easy and flavourful one-pot dishes, so I thought this curry would prove to be a tasty solution.
Normally when I make curries I add tons of different spices and hope for the best – kind of like a ‘spray and pray’ situation. So, when I realised that this particular curry would only require a few spices, I became a little nervous as to whether it would taste ok. I was also a bit worried that the peanut butter might be too overwhelmingly sweet or cloying…
But, I was, happily wrong. This curry is much easier than the ones I’m used to making, because it requires so few spices. And the peanut butter is perfectly balanced by the hum of garlic and ginger, subtle spice of the cumin, fragrant coriander, and the acidity of the tomatoes.
I believe this curry usually uses chicken, but I went for chickpeas – their meaty texture really shines enveloped in the rich, creamy, slightly sweet sauce. Sweet potatoes add substance and acts almost as sponges to soak up all the delicious flavours. I believe this type of curry traditionally uses collard greens (aka spring greens), but I didn’t have any on hand so I went for spinach, but I’m sure other leafy greens such as kale would also work well. I also added red peppers for little bursts of colour.
I know I’ve said this already, but this curry is honestly unbelievably easy to make, so it’s perfect for a quick weeknight dinner (and leftovers are a dream), but it’s also special enough to serve to guests when hosting!
This curry is especially yummy served with a fruity salad, as the sweetness of the fruit really cuts through the richness of the peanut butter. I served it with this papaya, lime and mint salad, but I think it would work equally well with a simple mango salad too!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 tablespoon coconut oil (or vegetable oil)
- 1 onion, diced
- 1cm ginger, minced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Cayenne chilli pepper, to taste
- 1 red pepper, diced
- 400g (14oz) tinned chickpeas, drained and rinsed
- 2 medium-sized sweet potatoes, peeled and diced
- 200g (7oz) spinach (or sub collard greens, kale etc)
- 1 vegetable stock cube
- Bunch of fresh coriander, roughly chopped
- 200g (7oz) tinned tomatoes
- 1 heaped tablespoon peanut butter
- Salt + pepper, to taste
- Roasted peanuts, roughly chopped
- More fresh coriander, roughly chopped
- Heat up the oil in a large saucepan
- Once hot, add onion, ginger and garlic, and fry for around 10 minutes until soft
- Add paprika, cumin and chilli, and fry for a couple of minutes until fragrant
- Add peppers, chickpeas, sweet potatoes, spinach, stock cube and coriander with enough water to roughly cover
- Bring to the boil and simmer on a low heat for around 10 minutes, until sweet potatoes have partly softened
- Add tinned tomatoes and peanut butter and continue to cook for another 10 minutes
- Taste and add salt + pepper to taste
- Serve alongside rice, and scatter over chopped peanuts and fresh coriander
- Leftovers are delicious reheated, but be aware that if you freeze this curry the sweet potatoes can get a little mushy