Vegetarian Peanut Curry African Inspired
Dive into the rich, bold flavors of this African-inspired Vegetarian Peanut Curry, a hearty and satisfying dish that's perfect for cozy dinners. Brimming with tender sweet potatoes, carrots, and protein-packed chickpeas, this vegan-friendly curry gets its creamy texture and nutty depth from natural peanut butter and coconut oil. Fragrant spices like smoked paprika, turmeric, and cumin infuse every bite with warmth, while fresh ginger and lemon juice add a hint of brightness. Topped with vibrant baby spinach and optional cilantro for garnish, this one-pot wonder is both wholesome and indulgent. Serve it over fluffy rice or with warm flatbread for a comforting, plant-based meal that's as nourishing as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 4 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 medium sweet potatoes, peeled and diced
- 2 medium carrots, sliced
- 1 15-ounce can canned chickpeas, drained and rinsed
- 0.5 cup natural peanut butter
- 1 14-ounce can canned diced tomatoes
- 4 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 servings cooked rice or flatbread (to serve)
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the ground coriander, cumin, turmeric, and smoked paprika. Stir constantly for 30 seconds to toast the spices.
Mix in the tomato paste and cook for 1 minute, allowing it to deepen in flavor.
Pour in the vegetable broth and stir, scraping up any bits stuck to the bottom of the pot.
Add the diced sweet potatoes, carrots, chickpeas, and canned tomatoes (with their juice). Bring to a boil.
Reduce heat to a simmer, cover, and cook for 20 minutes, stirring occasionally, until the vegetables are tender.
In a small bowl, whisk the peanut butter with a ladle of the hot broth from the pot until smooth, then stir it back into the curry.
Add the spinach to the pot and stir until wilted, about 2 minutes.
Season with salt, black pepper, and lemon juice, adjusting to taste.
Serve the curry over cooked rice or alongside flatbread, garnished with fresh cilantro, if using.
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5827 mg | 253% | |
| Total Carbohydrate | 370.3 g | 135% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 66.9 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 837 mg | 64% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6108 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
