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

Satay sweet potato curry

By Elena Silcock
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(503 ratings)
By
5@£5

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 1 tbsp coconut oil
  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

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

    Ginger

    jin-jer

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

  • 3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)
  • 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
    Spinach

    Spinach

    spin-atch

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

  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • cooked rice, to serve (optional)
    Rice

    Rice

    r-eye-s

    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)

Method

  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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Crmcgurk
20th Jun, 2020
My favourite thing ever, so easy to make, easy to adapt and you can get so much out of it
olivia usher's picture
olivia usher
16th Jun, 2020
5.05
Amazing! I added some additional spice.
Daniel P
11th Jun, 2020
3.05
I also agree with adding more PB or chilli. Followed the recipe and although enjoyable, would have preferred a bit more of oomph to it. Would do it again but definitely recommend adding to it.
Marieke de Geest's picture
Marieke de Geest
9th Jun, 2020
4.05
I like the recipe but next time I will cook it, I would maybe add some boullion and certainly some fresh red chili. Maybe increase the amount of curry paste and add some lemongrass. I used a little more than one spoon of PB, for my taste this was fine. Just really missed some punchy flavour. This recipe is not spicy at all, so good for families (it does depend on what brand curry paste you use).
Bridget Watts's picture
Bridget Watts
2nd Jun, 2020
5.05
Love this recipe so much!! I add more peanut butter (about 3 tbsp), a little more thai paste and occasionally add some chicken if I don't fancy a veggie meal. I've made it loads of times and my boyfriend always requests it.
curlycook93
23rd May, 2020
5.05
Delicious midweek dinner. Followed other people’s tips to use more PB and it was delicious.
hannyfred's picture
hannyfred
10th May, 2020
4.05
I will add more peanut butter next time, maybe was the brand I used but I couldn't taste it that much
JOdaCHEF
20th Apr, 2020
5.05
You can substitute the spinach with cauliflower, it's very nice. I tend to use about 3 tbsp peanut butter. Also add a little more Thai paste to spice it up!
Tannietwee
9th Apr, 2020
5.05
Delicious. Made it exactly as the recipe said and it was a winner. Definitely one that I would make again!
Xenia Chrysostomou's picture
Xenia Chrysostomou
30th Mar, 2020
5.05
Delicious dish! I loved the peanut butter sauce!

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jane1374217
6th Jun, 2020
Someone asked in December 2017 if this could be frozen and was told that it couldn't be frozen because the coconut milk tends to split when defrosted. Someone else asked in April 2020 and was told that it could be frozen. Could you please clarify if this can be frozen or not?
lulu_grimes's picture
lulu_grimes
8th Jun, 2020
The original query was about batch freezing and the second query was about leftovers. I wouldn't recommend this as a cook ahead, batch freeze as the sauce won't look the same and the sweet potato will soften, but if I had leftovers I would definitely freeze them rather than waste them. I hope this helps, Lulu
Aretha Folan's picture
Aretha Folan
24th Apr, 2020
Amazing meal we love it but we have left over Can this dish be frozen?
Esther_Deputyfoodeditor's picture
Esther_Deputyfo...
28th Apr, 2020
Hey, Esther from the food team here! Yes it can, defrost thoroughly before reheating. Thanks for your question!
Mary90
30th Mar, 2020
Hello, I've made this many times and its delicious! I was wondering if you think it would work with thai green curry paste instead of red? (I have green curry paste in the cupboard). Thank you
Barney Good Food's picture
Barney Good Food
3rd Apr, 2020
Hi Mary, Sorry for not getting back to sooner. The two curry pastes are interchangeable so you'll be fine to use Green Curry Paste. Thanks
Hannah Almond
2nd Feb, 2020
The calories in a serving is 387, I was just wondering if that included the rice? Also, can I make this with almond milk instead of coconut milk?
CassieBest's picture
CassieBest
4th Feb, 2020
Hi Hannah, 'To serve' items on our recipes are not included in the nutritional information, so you'll have to add the calories from rice if you want to serve it alongside. The recipe uses a can of coconut milk (not pouring coconut milk form a carton) which is quite rich and creamy, almond milk is thinner so you may find the curry lacks body if you use it as a replacement. I hope that helps, Cassie (Senior Food Editor, BBC Good Food)
Snipper38
27th Nov, 2019
Can this be re-heated?
lulu_grimes's picture
lulu_grimes
2nd Dec, 2019
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.

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