sweet potato curry

If you like the essence of peanuts and creamy coconut, then why not introduce to your little adventurous eater? The flavours are mild yet distinct. It’s big recipe for a reason, because you will be serving some to the adults.

• Gluten Free
Dairy free
• Egg Free
• Vegetarian
• Suitable for Freezing

Tid Bit: Peanut butter is high in protein, which is important for strengthening your growing baby’s muscles in the body and organs

Tid Bit: Garlic has natural anti-viral and antibacterial properties that will help with the common cold and flu as well as gastric infections.

Makes 4 cups (8 – ½ cup servings)


1 tbsp. olive oil
1 medium onion, diced
3 cloves garlic, chopped
1 tsp. fresh ginger, grated
2 tsp. mild curry paste
2 small sweet potatoes, peeled and diced into ¼ “ cubes
1 19-ounce can chickpeas, drained and rinsed
1 14-ounce can coconut milk
1 cup orange juice
½ cup peanut butter or other nut butter
1 tsp. sea salt
1 cup frozen edamame or green peas
4 cups baby spinach, chopped
¼ cup cilantro, chopped
Squeeze of fresh lime juice
Cooked brown rice for serving
  1. Heat oil over medium-high heat. Sauté the onion and garlic until lightly browned, about 5 minutes.
  2. Add ginger and curry paste, cook until the spices are heated through and fragrant, another few minutes.
  3. Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and salt. Bring to a gentle boil, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
  4. Stir in the peas, spinach, cilantro and lime juice.
  5. Serve over rice.

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