15-Minute Peanut Butter Curry Recipe (gluten free, vegan)
Peanut butter curry recipe with sweet potato and chickpeas! It only takes 15 minutes to make and it's gluten free, vegan with no onion or garlic either.
Servings 0 serves 2
Ingredients
- 1 medium sweet potato (peeled and cubed)
- half a 400g can of chickpeas drained
- 400 ml coconut milk full-fat works best
For the sauce
- 150 g peanut butter crunchy or smooth, but the cheaper peanut butter is better for this
- 2 tbsp garlic-infused olive oil
- 1/2 tsp chilli puree
- 2 tsp lime juice
- 2 tsp gluten free soy sauce
- 1/4 tsp salt
To serve
- fresh chives awesome flavour
- coriander optional but it looks nice!
Instructions
- Put your cubed sweet potato into a bowl. Add in 2 tbsp of water to it and cover completely with a plate as a lid. Place into the microwave and cook on full-power (mine is 900W) for 4-5 minutes. It should be completely soft when it's done. Don't stand there watching it cook though! Whilst it's cooking, you can make your sauce.
- To create your sauce, add all of your sauce ingredients to a bowl and give it a good mix. Add your mixture to a pan a medium-high heat and immediately add in your can of coconut milk.
- Mix until consistent and fairly smooth. Wait until it starts to bubble a little, then turn the heat down a little and simmer for 10 minutes until consistent, thick and creamy.
- Add in your microwaved sweet potato and chickpeas. At this point you can add whatever cooked veg (or cooked chicken) that you like. Stuff like spinach (let it wilt) or leftover cooked veg is perfect. Give it all a stir until it's well-coated in sauce.
- Chop fresh chives into the sauce and mix once more. Job done!
- Serve with steamed sticky Jasmine rice. You can optionally add some crushed peanuts on top if you like.
- Enjoy!