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

Satay sweet potato curry

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(348 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 (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



    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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14th Jan, 2020
I made this with chickpeas and tofu instead of sweet potato, I sprinkled the tofu with cornflour and then fried, reserved and follow the recipe as instructed, then added the tofu and chickpeas instead of sweet potato, it was delicious!! I doubled the peanut butter as others said, I'd say it does need a touch of freshness either by some fresh coriander or green onions on top which I'll definitely do next time
14th Jan, 2020
Following advice from other comments I added an extra spoonful of peanut butter but I can understand why it only suggests 1. It’s so easy to make and really lovely flavour. Will make again for sure!
14th Jan, 2020
very good, double or treble amount of peanut butter!
Allan Husted's picture
Allan Husted
13th Jan, 2020
Very simple to make and tasty. I usedouble the peanut butter and add some sliced red chilli
Alun Maunder's picture
Alun Maunder
12th Jan, 2020
Absolutely delicious. I used cashew nuts rather than peanuts, and almond nut butter.
12th Dec, 2019
I used over double the amount of peanut butter for richness but didn’t use crushed nuts as a garnish. Also spoiled the vegetarian status with a good splash of fish sauce and it was absolutely delicious. I’m not vegetarian though like to find alternatives to meat based dishes and will definitely be making this again.
10th Dec, 2019
Absolutely loved this and it's so easy. The only differences I made was to a) use half a stock cube dissolved in just enough water and b) cooked it in my electric pressure cooker in 8 minutes. Everything was kept as per the recipe. Will definitely make again for a quick , healthy meal
Louise Davis-Smith's picture
Louise Davis-Smith
9th Nov, 2019
Can this be frozen?
Olivia Heathcote's picture
Olivia Heathcote
24th Oct, 2019
Loved this curry. It's so rare for my boyfriend to actually enjoy a curry containing vegetables! This one feels like treat day without the calories :) whoever posted about adding a little honey - thank you!
15th Oct, 2019
Really enjoyed this curry. It is so quick and easy to cook. However, i did add some chilli flakes and would definitely advise adding more peanut butter.


27th Nov, 2019
Can this be re-heated?
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
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.'
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
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.
25th Feb, 2019
Hi again, Another question! Never mind the Thai red curry paste not being vegan (our Tesco didn’t have any so I bought vegan green curry paste) but I can’t find coconut milk which is vegan! Only vegetarian. Looked in Tesco & Sainsbury’s. Any advice? I did only look at tins as I think tinned coconut milk is different to the cartons? Help! Thanks :)
goodfoodteam's picture
7th Mar, 2019
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.
24th Feb, 2019
1. Does it have to be a can of coconut milk or can it be from a carton? 2. Is it that which makes it so high in saturated fat? The peanut butter and oil are quite small quantities. Thanks
goodfoodteam's picture
7th Mar, 2019
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).


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