Vegan Panang Curry Sweet Potatoes

Category: Nourishing Recipes That Don't Sacrifice Flavor

This rich vegan Panang curry brings together the sweetness of sweet potatoes and bell peppers with the depth of a creamy peanut coconut sauce. Sautéed onion, garlic, and ginger build up the flavors, while spinach and fresh cilantro add welcome freshness. Everything simmers together for a velvety texture, perfectly complementing the comforting earthiness of sweet potatoes. Serve it hot with steamed rice or fluffy quinoa and enjoy a warming, fuss-free bowl packed with vibrant color and balanced spice—ideal for weeknights or impressing friends with Thai-inspired cooking.

Updated on Tue, 17 Jun 2025 16:28:20 GMT
A bowl of vegan panang curry with a spoon in it. Pin
A bowl of vegan panang curry with a spoon in it. | lottirecipes.com

Vegan Panang curry is my go-to when I want something bold and comforting but still nourishing. The rich coconut-peanut sauce hugs every piece of sweet potato and veggie, making each bite taste creamy and bright at the same time. It feels like takeout from your favorite Thai spot, only you control everything that goes in.

I remember making this for my best friend after a long hike and we demolished the pot together before we even sat down. It has since become a tradition for us every time we need cozy food that warms more than just our stomachs.

Ingredients

  • Coconut oil: helps sauté everything with a naturally fragrant smoothness and keeps the recipe vegan
  • Onion: finely chopped forms the savory foundation—look for a firm onion with no soft spots
  • Garlic cloves: fresh and finely chopped for vibrant depth
  • Fresh ginger: also chopped for its bright peppery flavor
  • Red bell pepper and green bell pepper: both diced add sweetness and crunch choose peppers that feel glossy and heavy
  • Zucchini: diced for tender bites and extra veggies pick one that feels firm with shiny skin
  • Tomato paste: gives body to the sauce pick a paste with just tomatoes on the ingredients list
  • Panang curry paste: the real flavor engine choose a vegan variety without fish sauce
  • Natural smooth peanut butter: thickens and enriches the curry go for unsweetened varieties for best results
  • Coconut milk: full fat for best creaminess shake the can before opening
  • Sweet potatoes: peeled and diced offer natural sweetness and heartiness look for orange flesh for sweeter flavor
  • Water: thins out the sauce so it simmers just right
  • Baby spinach: for color and freshness
  • Fresh cilantro: for finishing each bowl with a hit of herbal zest
  • Salt and freshly ground black pepper: help you tweak everything to taste

Step-by-Step Instructions

Warm the Oil:
Heat the coconut oil in a large deep pan over medium heat Wait until it shimmers and melts so your onion will soften properly
Soften the Onion:
Add the finely chopped onion Stir for two to three full minutes until the onion turns translucent This slow start gives you bigger flavor at the end
Add Aromatics:
Drop in the garlic and ginger Cook for another minute stirring often They should smell irresistible but not brown
Build the Veggie Base:
Toss in the diced bell peppers and zucchini Continue cooking for two to three minutes Stir so everything gets glossy This helps each vegetable keep its shape later
Mix the Flavor Bomb:
Spoon in the tomato paste panang curry paste and peanut butter Pour in the coconut milk and sprinkle in the sweet potatoes plus half cup of water Stir all of it together until the peanut butter melts and the sauce looks smooth
Simmer to Perfection:
Bring everything to a gentle boil then drop the heat to a simmer Place a lid on and cook for fifteen minutes so the sweet potatoes soften and the sauce thickens
Add Greens:
Uncover and toss in the baby spinach Replace the lid and steam for one or two minutes just until the spinach wilts but stays bright green
Finish and Serve:
Sprinkle in the cilantro Season everything with more salt or pepper Serve over hot rice quinoa or warm naan for extra comfort
A bowl of vegan panang curry. Pin
A bowl of vegan panang curry. | lottirecipes.com

This curry is all about the peanut butter It makes the sauce unbelievably lush My younger cousin once declared it restaurant-worthy after just one spoonful and it is still her birthday dinner request year after year

Storage Tips

Leftover curry will keep well in the fridge for three to four days Store it in an airtight container If the sauce thickens just thin it with a splash of water or coconut milk before reheating Reheat gently on the stovetop or microwave

Ingredient Substitutions

No sweet potatoes Use regular potatoes carrots or even butternut squash Run out of zucchini Try eggplant or mushrooms If you have almond butter that can stand in for peanut butter for a different spin Just make sure your curry paste is vegan if you are cooking 100 vegan

Serving Suggestions

This curry is amazing ladled generously over jasmine rice for that classic Thai feel It is also delicious with fluffy quinoa or soaked up with soft naan For protein you can add cubed tofu Simmer it right in the sauce If you want some crunch try a scatter of roasted peanuts on top

Cultural Context

Panang curry is a beloved Thai dish named after the island of Penang It is famous for its richer nuttier sauce than other red curries Traditionally it might be made with meat or fish sauce but more plant-based varieties are taking center stage in modern kitchens This vegan twist keeps all the depth and complexity of the original

Recipe Questions & Answers

→ What vegetables pair best with Panang curry?

Bell peppers, zucchini, and sweet potatoes work well thanks to their texture and flavor. Feel free to add mushrooms, carrots, or snap peas for extra variety.

→ Can I make this dish spicier?

Absolutely! Adjust the amount of Panang curry paste to suit your heat preference, or add a sliced chili during cooking for more kick.

→ What’s a good substitute for peanut butter?

If you have allergies or prefer a different flavor, try almond butter or sunflower seed butter for a similar creamy effect.

→ How do I serve Panang curry?

This curry is delicious over jasmine rice, quinoa, or even naan bread. Garnish with chopped cilantro and lime wedges for extra freshness.

→ How can I store leftovers?

Cool completely and store in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of water as needed.

Vegan Panang Curry Sweet Potatoes

Sweet potatoes and peppers in a creamy coconut peanut sauce, served with spinach and fresh cilantro.

Preparation Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Category: Healthy Eating

Difficulty Level: Easy

Cuisine Type: Thai

Yield: 4 Servings (Serves 4 portions)

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free

What You'll Need

→ Main Components

01 1 tablespoon coconut oil
02 1 medium onion, finely chopped
03 4 garlic cloves, finely chopped
04 1 tablespoon fresh ginger, finely chopped
05 1 small red bell pepper, diced
06 1 small green bell pepper, diced
07 1 small zucchini, diced
08 1 tablespoon tomato paste
09 3 to 4 tablespoons panang curry paste
10 100 grams natural smooth peanut butter
11 400 millilitres coconut milk
12 250 grams sweet potatoes, peeled and diced
13 125 millilitres water
14 75 grams baby spinach
15 A handful of fresh cilantro, roughly chopped
16 Salt and freshly ground black pepper, to taste

Steps to Follow

Step 01

Heat coconut oil in a large, deep pan over medium heat. Add chopped onion and sauté for 2–3 minutes until translucent.

Step 02

Add finely chopped garlic and ginger. Cook for 1 minute, stirring frequently to release their aroma.

Step 03

Incorporate diced red bell pepper, green bell pepper, and zucchini. Stir and cook for 2–3 minutes until slightly softened.

Step 04

Stir in tomato paste, panang curry paste, peanut butter, coconut milk, diced sweet potatoes, and water. Mix thoroughly until the peanut butter is fully combined and the sauce is smooth.

Step 05

Bring the mixture to a gentle boil. Cover with a lid and reduce heat to simmer for 15 minutes, allowing sweet potatoes to tenderize.

Step 06

Add baby spinach to the pan. Cover and cook for 1–2 minutes until just wilted.

Step 07

Stir in fresh cilantro. Season to taste with salt and black pepper. Serve hot over cooked rice, quinoa, or with naan if desired.

Additional Notes

  1. Panang curry paste may vary in heat; start with a smaller amount and adjust to your taste preference.

Tools You'll Need

  • Large deep sauté pan
  • Sharp chef's knife
  • Cutting board
  • Measuring spoons and cups
  • Wooden spoon or spatula

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains peanuts
  • Contains tree nuts (from coconut milk)

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 506
  • Fats: 40 g
  • Carbohydrates: 32 g
  • Proteins: 12 g