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Sweet Potato, Spinach and Peanut Curry

Sweet Potato, Spinach and Peanut Curry is one of my favourite vegetarian meals. It's such an easy recipe plus it's healthy and very tasty. Adjust the spices to suit your preference - so leave out the chilli if you don't like spicy food. You can use frozen spinach instead of fresh, just add it at the same time as the sweet potatoes so it has time to defrost and heat through.

Believe it or not, this curry is great for kids if you use smooth peanut butter and omit the spices. If you use a good stock it will add enough flavour.

This recipe serves quite a few but leftovers make a brilliant lunch the following day, or you can freeze them. 

Sweet Potato, Spinach and Peanut Curry: Serves 6 - 8

Time: 15 mins prep + 20 mins cooking
Cost: 80p per serving
Calories: 660 per serving

  • 2 onions, diced roughly
  • 1 fresh red chilli, finely chopped
  • 4 garlic cloves, crushed
  • Thumb size piece fresh ginger, finely chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1.2 kg sweet potatoes, peeled and diced into 2cm cubes
  • 300g fresh baby spinach, washed
  • 2 x 400g tins chopped tomatoes
  • 600ml vegetable stock
  • 100g crunchy peanut butter
  • Good handful of fresh coriander
  • Vegetable oil for frying
  1. In a large saucepan, fry the chopped onion in a little oil for about 5 minutes until soft. Add the garlic, ginger, chilli and dried spices. Stir for about a minute to coat the onion and release the flavours.
  2. Add the diced sweet potato, stock and tomatoes. The sweet potatoes should be covered with liquid, but if they are not, just top up with a little boiling water. Give everything a good stir, bring to the boil then reduce the heat, cover and simmer for 15 - 20 minutes until the potatoes are tender. Be careful not to overcook them as they will break up.
  3. When the potatoes are cooked, stir in the peanut butter and the sauce will thicken. Finally stir through the spinach and fresh coriander until the spinach just wilts. Serve immediately with rice or naan topped.

Read more easy budget recipes

Reader Comments (7)

Delicious sounding as always...
By the by, have added you to the Reader Appreciation nomination list just in case you're interested http://littlemagicbeans.blogspot.co.uk/2012/07/reader-appreciation.html

July 13, 2012 | Unregistered CommenterLara

Oh wow, thank you Lara! How lovely! xx

July 13, 2012 | Registered CommenterGourmet Mum

Oh, this looks fab!! I'm thinking it could be a good one to make for the kids too. Curry has not really been that successful with them so far but I'm ever hopeful and always on the look out for recipes that might be suitable. Thanks for the inspiration.

July 16, 2012 | Unregistered CommenterHomemade by Fleur

Hi Fleur! Thanks for leaving a comment! My two love this and they are quite fussy. I just have two pans on the go when I make this - one with spices and one without. Then when we all eat the same thing at the table the kids don't query it :) Hope they enjoy, Filipa x

July 16, 2012 | Registered CommenterGourmet Mum

I'm definitely gonna try this one - jam packed full of iron and very good for pregnant ladies as I was just looking up food to eat that contain high iron and sweet potato and spinach comes top! FANKS GORMET MUM x

August 20, 2012 | Unregistered CommenterNadia Bramley

Hi Nadia! Let me know what you think of it! Yes, it's great for pregnant ladies - just add extra chillies when you need to go into labour ;) Much love, Filipa x

August 20, 2012 | Registered CommenterGourmet Mum

I have made this dish a few times and it has to be said, this has to be my favourite vegetarian dish. I like the sweet potatoe and peanut butter combo it brings that sweet and salty taste really nicely together. I love spinach, its packed with iron. I have made a huge batch and have frozen it for future dinners.

July 15, 2013 | Unregistered CommenterSarah

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