Satay sweet potato curry on top of rice in a deep dish

Satay sweet potato curry

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(102 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4

Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal387
  • fat25g
  • saturates18g
  • carbs32g
  • sugars15g
  • fibre7g
  • protein6g
  • salt0.6g
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  • 1 tbsp coconut oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, grated
  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp Thai red curry paste
  • 1 tbsp smooth peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • 500g sweet potato, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 200g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 lime, juiced



    The same shape, but smaller than…

  • cooked rice, to serve (optional)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • dry roasted peanuts, to serve (optional)


  1. Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.

  2. Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.

  3. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

  4. Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

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Comments, questions and tips

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15th Jan, 2019
Added heritage carrots to the mix to bulk it out. Delicious and very easy to knock together
9th Jan, 2019
Really nice recipe, I would probably add some chilli and more curry paste and peanut butter next time.
5th Jan, 2019
Really enjoyed this, very easy to make and tastes delicious. The only thing I would say is that we probably didn't need the roasted peanuts for garnishing. Will be making again :-)
3rd Jan, 2019
An amazing dish, with a great rich and creamy flavour from the peanut butter. Only used 100g spinach as it was enough for the lot. Used the Tesco Red Thai Curry paste to keep it vegan. Went down very well with all guests here!
28th Dec, 2018
I’m sorry to say it just needs some, er, chicken, which slightly spoils the vegan thing, but would make it less bland. Otherwise, lovely flavours and delicious...
Felicia Thomas's picture
Felicia Thomas
16th Dec, 2018
Very delicious but next time will miss out the spinach; it's soft enough as it is and the spinach tastes more like hair. But generally great!
15th Dec, 2018
Did a few changes (tahini instead of peanut butter), frozen spinach, and green Thai curry but the result was absolutely delicious. I served it with spaghetti and green beans - Lovely!
2nd Dec, 2018
Easy and tasty. Used a bit more peanut butter and only half the lime juice. Worked perfectly for me.
24th Nov, 2018
Delicious. Followed recipe exactly. Easy to cook. Served it with couscous which worked well.
ewuska75's picture
21st Nov, 2018
Such a simple delicious recipe. Did mine with butternut squash, beetroot and sweet potatoes (and some peas). Was very positively surprised with the taste - will definitely be making it again!!!


12th Sep, 2018
Is the calorie amount of 387 per portion including the optional rice?
goodfoodteam's picture
18th Sep, 2018
Thanks for question, optional and 'to serve' ingredients are not included in the calorie count.
28th Dec, 2017
Can this be frozen in batches?
goodfoodteam's picture
30th Dec, 2017
Thanks for your question. We don't recommend freezing this recipe as coconut milk tends to split when defrosted.
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