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Thai-style sweet potato & peanut curry

Thai-style sweet potato & peanut curry


A spoonful of peanut butter adds extra nuttiness to this vegan dish

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1797kj 430kcal
  • Fat
    High 33%
  • Saturates
    High 34%
  • Sugar
    Low 18%
  • Salt
    Med 27%

% of adult’s reference intake | Carbohydrates per serving : 47g

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  • 1 tbsp Co-op vegetable oil
  • 4 tbsp Co-op Thai menu green curry paste
  • 1 onion, sliced
  • 1 yellow or red pepper, chopped
  • 2 medium sweet potatoes, peeled and chopped
  • 1 tbsp Co-op smooth peanut butter
  • 300ml vegetable stock, made with 1 stock cube
  • 400ml light coconut milk
  • 100g Co-op frozen British garden peas
  • 100g Co-op British baby spinach
  • 20g Co-op roasted and salted peanuts, roughly chopped
  • 1 tbsp chopped coriander
  • 1 red chilli, deseeded and sliced
  • 80g Co-op Thai menu spicy crackers


  1. Heat the oil in a wok or medium saucepan
  2. Add the curry paste and cook over a medium-high heat for 1-2 mins, until fragrant
  3. Add the onion, pepper and sweet potato, and cook for 4-5 mins, until beginning to colour
  4. Stir in the peanut butter and stock, and simmer for 10 mins
  5. Add the coconut milk and peas, and simmer for 8-10 mins more
  6. Stir through the spinach until just wilted
  7. Divide between four bowls and sprinkle with the peanuts, coriander and chilli to garnish
  8. Serve with the crackers for dipping

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