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

Satay sweet potato curry

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Rating: 5 out of 5.745 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal387
fat25g
saturates18g
carbs32g
sugars15g
fibre7g
protein6g
salt0.6g
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Ingredients

  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, grated
  • thumb-sized piece ginger, grated
  • 3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)
  • 1 tbsp smooth peanut butter
  • 500g sweet potato, peeled and cut into chunks
  • 400ml can coconut milk
  • 200g bag spinach
  • 1 lime, juiced
  • cooked rice, to serve (optional)
  • dry roasted peanuts, to serve (optional)

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

Try this healthy, delicious sweet potato and lentil curry from our sister title olivemagazine.com/sweet-potato-lentil-curry.

Goes well with

Recipe from July 2017, July 2017

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Overall rating

Rating: 5 out of 5.745 ratings
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