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West African-Inspired Sweet Potato & Peanut Curry

This is a vegan-friendly powerhouse that strikes the perfect balance between savoury, sweet, and nutty. Whether you're a long-time curry lover or a newcomer to peanut-based stews, this recipe is pure comfort in every spoonful.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: African
Ingredients Method Notes

Ingredients
  

  • Vegetables: 2 large sweet potatoes (peeled and cut into 1-inch cubes), 1 red onion (diced), 2 cups fresh spinach or kale.
  • Aromatics: 3 cloves garlic minced, 1 tbsp fresh ginger (grated), 1 red chili (seeded and minced, or ½ tsp chili flakes).
  • The Base: 1 can 14 oz full-fat coconut milk, 1 can (14 oz) diced tomatoes, 1 cup vegetable broth.
  • The Nutty Core: ½ cup creamy natural peanut butter no added sugar.
  • Spices & Seasoning: 1 tbsp curry powder 1 tsp ground turmeric, 1 tsp salt, ½ tsp black pepper.
  • Finishers: 1 tbsp lime juice fresh cilantro, and crushed roasted peanuts for garnish.
  • Oil: 1 tbsp coconut oil or neutral oil.

Method
 

  1. Sauté the Foundation: Heat oil in a large pot or deep skillet over medium heat. Add the onion and sauté for 5 minutes until translucent.
  2. Add Aromatics: Stir in the garlic, ginger, and chili. Cook for 1–2 minutes until the kitchen smells incredible, but be careful not to burn the garlic.
  3. Toast the Spices: Add the curry powder and turmeric. Stir constantly for 30 seconds to "bloom" the spices in the oil.
  4. Simmer the Potatoes: Add the cubed sweet potatoes, diced tomatoes (with juices), and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until the potatoes are fork-tender.
  5. Whisk in Creaminess: In a small bowl, whisk the peanut butter with a few tablespoons of the warm curry liquid until smooth, then stir it back into the pot along with the coconut milk.
  6. Wilt and Finish: Add the spinach or kale and stir until wilted (about 2 minutes). Remove from heat and stir in the lime juice. Season with extra salt if needed.

Notes

Chef’s Tips
Texture Trick: If you prefer a thicker, stew-like consistency, use your spoon to mash a few of the cooked sweet potato chunks against the side of the pot. This releases natural starches that thicken the sauce beautifully.
The Peanut Choice: Use "natural" peanut butter (the kind that is just peanuts and salt). The highly processed versions with added palm oil and sugar can make the curry taste unnaturally sweet.
Serving Suggestion: This curry is best served over fluffy jasmine rice or with a side of warm naan bread to soak up every last drop of the peanut sauce.