Satay sweet potato curry

Hi, Yes this can be reheated, curry often tastes better the following day. Bear in mind that the spinach may give off a bit of water so the sauce might be a little more liquid the second time around. I hope this helps.

Thanks for your question. Our nutritionist says, 'Thai curry paste tends to be hot and may (dependent on brand) contribute salt so you might want to reduce the amount significantly or leave it out. Also be aware that it is not recommended to give children whole peanuts until the age of five. Smooth peanut butter is fine from six months if there are no nut allergies. You might also want to consider that this recipe is high in saturated fat from the coconut milk and oil. You can reduce the fat levels and enhance the nutritional contribution (protein, vitamins and minerals) by replacing 200ml of the coconut milk with 200ml whole cow’s milk, if necessary thicken with a little cornflour. Coconut milk is fine as an occasional inclusion (used in cooking) but should not replace more nutritious milks for toddlers such as dairy or fortified soy. Similarly, coconut oil is energy dense and high in saturated fats and you may find that an energy dense recipe fills your little one up and doesn’t leave room for other nutritious inclusions.'

Thanks for your question. With coconut milk and water as the base, the consistency is runny but not watery. If you prefer a thicker sauce, you can substitute some of the milk for coconut cream.

Thanks for your question. Coconut milk is vegan. You can use either coconut milk (not cream) from a can or a can - you need 400ml.

The saturated fat comes mostly from the coconut oil and coconut milk. By using reduced fat coconut milk and olive oil you can cut the sat fats to less than half (although different brands of coconut milk will vary depending on the % coconut solids in the product).