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- 1 Tbsp. coconut oil
- 4 cloves garlic (minced)
- 2 yellow onions (small, diced)
- 2 sweet potatoes (cubed)
- 1 Tbsp. curry powder
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 2 cups vegetable broth
- 1/3 cup peanut butter
- 796 mL crushed tomatoes
- 1 can chickpeas (drained and rinsed)
- 1 red pepper (chopped)
- 2 cups spinach (chopped)
- 1/2 cup chopped cilantro (plus more for garnish)
- 1/4 cup peanuts (chopped)
- 3 cups basmati rice (cooked, optional side)
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|Calories680Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Kathy P. 3 years ago
Delicious! BUT made some changes: I used my slow cooker, doubled the curry and cumin, and used a lot more peanut butter, about a cup. Also added some red curry powder (for a bit of heat). Used diced tomatoes instead of crushed.
LauraKai Rowsell 4 years ago
Great! Used the instructions for the instant pot. Since the recipe calls for canned (cooked) chick peas, the recipe is fine as is for 2min at high pressure. I did use dried chick peas, cooked them separately first, and then cooked the recipe as written.
Sephy 4 years ago
DO NOT FOLLOW THE INSTANT POT INSTRUCTIONS. If you undercook chickpeas, it may make you sick. Do not just "bung it all in" and pressure cook for two minutes, you'll get ill. Under normal circumstances, chickpeas need 2.5 hours of cooking; in an Instant Pot, under pressure, they need at least 15-30 minutes. Sautee the onions, pepper and spices in coconut oil until the onions are golden brown. Add the rest of the ingredients, and pressure cook for around 30 minutes (15 minutes for the Instant Pot to warm up; 15 to thoroughly cook the ingredients). The recipe itself is really nice, but the Instant Pot instructions are a joke. Please be sensible if you're cooking this in an Instant Pot.
Jordyn Smith 4 years ago
Pretty good. Like many others it needs double the cumin, salt, and peanut butter. I also added red pepper flakes for a kick.
Hayssen 4 years ago
excellent. doubled cumin and curry powder. will make again and put more peanut butter in.
Chris B 4 years ago
Good. Next time may use the immersion blender
Vignolini 4 years ago
this was great. good flavor
Susan Gosnell 4 years ago
Very good! Next time I’ll add some spice. It doesn't keep well. It tended to lose is flavor after a day or so, so I recommend eating it for freezing it quickly.
Carla 4 years ago
Tasted pretty good but needed a kick of spice
YO 4 years ago
So simple and delicious. Added extra peanut butter, but otherwise stuck to the recipe 🙂
Sean MacMillan 4 years ago
Tasty, but not very peanut-y. I added extra peanut butter, but think it could’ve used even more. Still very good!
Jessica 4 years ago
Carnivore Family raved over this vegan meal— will definitely make again!
Kristina B 5 years ago
This was ok. It made 8 servings so I would definitely cut in half if I make it again, but keep the same amount of spices and double the salt. Couldn’t taste peanut butter. Couldn’t really taste anything in particular, but my boyfriend was a fan.
Bita 5 years ago
This dish is a favorite now Will definitely make it again ♥️
Kuhn 5 years ago
Not enough peanut butter
Supreme Ruler 5 years ago
This is a total keeper. It takes a bit of chopping the night before in order to make it easily during the week. Sweet with rich spices lots of texture but not hot. Don’t skip on the garnish it works well with the dish. Loved it! Some cayenne balanced w a dollop of Greek yogurt would be interesting too.
Birgitte 5 years ago
Wonderful! I doubled the curry and cumin and added ground coriander. It was a success! I used half a bottle of stout beer instead of the broth, and it was even better.
Paula Becker 5 years ago
My husband really liked this, but I thought it could use more curry. Either I'll put in more spices or try to find a special curry for this dish.
Villagran 5 years ago
Pretty good. Not super memorable but still good. My husband added lime and an avocado (not super authentic) but it added a little more flavor. My kids took a few bites too which is always a plus!!
Mosch 5 years ago
Fantastic recipe! did use more of the spices and it turned out great. Delicious!
Diana Carter 5 years ago
This is great! A hearty meal that I'm definitely going to be making again
Lee 5 years ago
This dish is A...maz...ing!!! I made it for a dinner with special friends (not all were vegetarian) and they all LOVED it!!! Defs going to make it again! It’s so tasty and easy to make!
Marie 6 years ago
Mis des courgettes et des carottes à la place des patates douces pas d’épinards
Donald Winkeler 6 years ago
It was a hit with the whole family and a couple of coworkers the next day!
Courtney Bilodeau 6 years ago
Delicious. Used Farro instead of rice.
Sue Collins 6 years ago
Made this recipe using the Instant Pot instructions and I was very pleased. Oh, I did add green peas, as I wanted to have lots of veggie. This was served to my husband and guests who quite enjoyed it. Love the flavour f the spices used! I will make this recipe again....
Alicia Hitzler 6 years ago
Delicious after I doubled the spices.
McDermott 6 years ago
It was delicious, but had to double the spices, triple the fresh cilantro and add red pepper flakes and black pepper... was bland. Spice it up and enjoy!
Alanna Miller 6 years ago
Really good for how easy it was. I'll probably adjust the spice and salt level more when I make it again because it was a bit sweet for me.
Melissa Strawn 6 years ago
So delicious! I like more yams though!