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

Satay sweet potato curry

By Elena Silcock
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(430 ratings)
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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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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!
Francesca Smythe's picture
Francesca Smythe
29th Mar, 2020
5.05
Easy and delicious
mazakapetals
1st Mar, 2020
5.05
Great recipe. The second time I made it, I added chicken - no longer vegetarian but still awesome.
William Shaw's picture
William Shaw
28th Feb, 2020
5.05
Wonderful recipe. Really cosy mix of flavours.
dani_lou90's picture
dani_lou90
19th Feb, 2020
5.05
Such a lovely recipe and thoroughly enjoyed by my meat eating partner and family. I use crunchy peanut butter and it adds a lovely texture. I also use a pot of Blue Dragon Thai Red Curry Paste.Takes a little longer than the specified time for the sweet potato to soften.I use mixture of sweet potato and butternut squash (ready prepared courtesy of Sainsburys). Would say the recipe from cupboard to plate takes approx 345 minutes :)
MissFroggy's picture
MissFroggy
17th Feb, 2020
5.05
This was delicious! Added double the peanut butter as recommended, and also a few florets of broccoli and frozen pollock fillets for personal preference - will definitely be making it again! Very tasty and flavoursome!
JungleGirl
22nd Jan, 2020
5.05
Oh, I have also used Green Thai curry paste (Thai Taste brand again) and it works fine!
JungleGirl
22nd Jan, 2020
5.05
I totally ADORE this recipe! I use "Thai Taste" Red Thai curry paste and double the amount of peanut butter (I'm such a peanut butter fan!) and ginger. I use crunchy peanut butter and omit the whole peanuts on the top, and sometimes I use cavolo nero, swiss chard, rainbow chard or other green leafy veg when I don't have any spinach. I recommend this to anyone, meat eater, vegetarian or vegan - you won't be sorry!
Roo O'Donnell's picture
Roo O'Donnell
1st Feb, 2020
is it spicy / will kids eat it? Many thanks

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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
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.
Sally Ritchie
27th Apr, 2019
How spicy is this? Would it be suitable for a 1 year old?
goodfoodteam's picture
goodfoodteam
1st May, 2019
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.'
heyitsashleigh
15th Apr, 2019
Hiya, I have made curries with coconut milk before and found the consistency to be far too watery! People have recommended I use coconut cream instead, but before I do, can someone tell me what the consistency of this curry is like with the milk?
goodfoodteam's picture
goodfoodteam
16th Apr, 2019
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.

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