Vegan Panang Curry Sweet Potatoes (Printable Version)
Sweet potatoes and peppers in a creamy coconut peanut sauce, served with spinach and fresh cilantro.
# 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:
01 -
Heat coconut oil in a large, deep pan over medium heat. Add chopped onion and sauté for 2–3 minutes until translucent.
02 -
Add finely chopped garlic and ginger. Cook for 1 minute, stirring frequently to release their aroma.
03 -
Incorporate diced red bell pepper, green bell pepper, and zucchini. Stir and cook for 2–3 minutes until slightly softened.
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.
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.
06 -
Add baby spinach to the pan. Cover and cook for 1–2 minutes until just wilted.
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:
01 -
Panang curry paste may vary in heat; start with a smaller amount and adjust to your taste preference.