Sweet Potato Peanut Curry – Family Cooking

My love of home cooking comes from my mom, and hers came from her mom. From one generation to another we shared my kitchen this week for the first time in 9 months. 

Roles were reversed as she happily enrolled as sous chef and worked to bring this recipe to life in my Instant Pot. Having her in the kitchen helped free me up to practise using Instagram Reels (another social media skill to master…) while mom assembled the ingredients and wrote down the recipe for me. I was grateful for her help, and she got to see how the recipes follow our Zen methodology, keeping ingredients simple and steps to a minimum, all incorporating a Zen blend.

This recipe for Sweet Potato Peanut Curry is an adaptation from the Family Dinner Project website as we share the stage in a fabulous partnership throughout #FamilyMealsMonth. It is delicious, vegan, and for anyone who loves peanut and coconut a definite hit. In a trans-Atlantic kids cooking challenge, Patrick kicked off this week with our Balsamic Sausages recipe. Next up is Connie, challenged by Patrick to make Veggie Quesadillas next week. Stay tuned!

Print Recipe

Sweet Potato Peanut Curry

Ingredients

• 1 tbsp olive oil
• 1 1/2 cups / (1 medium) onion diced
• 2 tsp / (4 cloves) garlic minced
• 1 Indian Dal blend
• 1 tsp salt optional
• 6 cups / (2 large / 2 lbs) sweet potato peeled and 1 " dice
• 14.5 oz can diced tomatoes
• 14.5 oz can garbanzos
• 14.5 oz can coconut milk
• 3/4 cup peanut butter smooth

Optional to serve:

• 1/4 cup chopped peanuts
• 2 tbsp chopped cilantro

Instructions

Slow Cook

• 1) Heat the oil in a skillet on medium; soften the onions for 3 minutes, stir in garlic & turn off heat. 2) Transfer onion mixture to cooker and stir in Indian Dal blend, salt, sweet potatoes, tomatoes, garbanzos, coconut milk, and peanut butter 3) Stir, cover, and cook on LOW 4-5 hours or HIGH: 1 1/2 -2 hours. 4) Serve as it is, sprinkle with crushed peanuts & chopped cilantro

Pressure cook

• 1) Heat the oil on sauté; soften the onions for 3 minutes, stir in garlic & turn off heat. 2) Stir in Indian Dal blend, salt, sweet potatoes, tomatoes, garbanzos, coconut milk, and peanut butter. 3) Stir again making sure to scrape any bits from the bottom of the pot 4) Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 4 minutes. 6) Turn the dial to Venting and use Quick Pressure Release. 7) Serve as it is, sprinkle with crushed peanuts & chopped cilantro

Stove Top

• Stove top: 1) Heat the oil in a Dutch Oven on medium; soften the onions in the pot for 3 minutes. 2) Turn down the heat to low 3) Stir in garlic, Indian Dal blend, salt, sweet potatoes, tomatoes, garbanzos, coconut milk, and peanut butter 3) Stir again making sure to scrape any bits from the bottom of the pot 4) Put the lid on & cook on a medium heat for 20 minutes, maintaining a low bubble, stirring occasionally. 5) Serve as it is, sprinkle with crushed peanuts & chopped cilantro.

Notes

Delicious with two cups of kale stirred in at the end of cooking to brighten it up 

Don’t forget the Fun. Food. & Conversation in our #Giveaway which ends tonight at Midnight EST.

To participate in our special draw for a basket of goodies knowing that your attention is helping support promoting family meals month. The basket includes:

? A copy of “EAT, LAUGH, TALK: THE FAMILY DINNER PLAYBOOK” offers 52 weeks of easy, family-tested recipes, along with conversation starters and games to play at the table.
? A variety pack of all natural herb and spice blends for the Instant Pot or slow cooker

To enter simply leave a comment below and follow @thefamilydinnerproject and Zen on Instagram.

Open to US residents 18 years + and deadline is midnight EST Thursday 24th September 2020 / October 1st 2020

Nationwide eligibility.

Good luck!

Zen Moment

For every purchase you make on our website this month, we’ll donate 20% to The Family Dinner Project