Potato and peanut curry

Sweet potato and peanut curry

The sweet potato and peanuts in this recipe works really well together and the peanut butter really thickens the sauce so add it in the last few mins. I have used pearl barley with this recipe but it can always be served with rice or wedges whatever is your preference. Serve with peanuts on top for a bit of a crunch.


  • 2 tbsp Ground Cumin
  • 1 onion, peeled and sliced
  • 2 small sweet potatoes, peeled and cubed
  • 1 tbsp dried chilli flakes
  • 1 tin of coconut milk
  • 1 tbsp peanut butter
  • 140g roasted peanuts, crushed
  • 50g Spinach, chopped
  • 1 tbsp Turmeric
  • 1 tbsp Paprika
  • 150g Pearl barley
  • 200ml Vegetable stock


  1. Fry the onion and stir in the Cumin.
  2. Add the sweet potato, chilli flakes, turmeric, paprika and coconut milk and simmer until the potato is tender.
  3. Add in the chopped spinach and peanut butter and simmer for another 5 mins.
  4. Ground up the peanuts and add to the mixture.
  5. Meanwhile simmer the pearl barley with veg stock for approx 25 mins until tender.
  6. Combine all and serve.

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