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

Satay sweet potato curry

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(251 ratings)

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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Waksey
15th Oct, 2019
4.05
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.
Middlesex girl
28th Sep, 2019
2.05
This dish needed the addition of chilli powder to give it sufficient flavour for our taste. If you like peanut butter flavour I think it would be worth adding a bit more as it didn't come through even before adding other ingredients.
Racket's picture
Racket
13th Jun, 2019
5.05
This was gorgeous, I added a few dried chilli flakes for some extra bite ... I'll definitely be making again
lizziebe72
10th Jun, 2019
5.05
Love this recipe, over time I have adjusted it and added some red chilli, zest from the lime and whole cashew nuts. So easy to make and great for my vegetarian friends!
Geri Nicosia
7th May, 2019
Really didn’t enjoy this meal - it’s the first “good food” recipe that I haven’t enjoyed so far, all the others have been great. I’d definitely recommend way more paste than the recipe suggests. Maybe the stuff we’d bought wasn’t very spicy, but using 3 tbsp like it says yielded no flavour in the meal at all. To me, there wasn’t really any flavour from it at all.
Hazeldurie
13th Apr, 2019
5.05
Love this dish, highly recommend, really easy to make and loads of flavour. Have made it several times for friends and it's a big crowd pleaser!
Kerryanne99
1st Apr, 2019
5.05
Well, this was beyond delicious! I highly recommend giving this recipe a try. You won’t be disappointed.
kerriannecox
23rd Feb, 2019
5.05
Absolutely delicious, I made a batch and took it into work for lunch.
elliesuki
11th Feb, 2019
5.05
Made this for a dinner party and it went down really well, everyone wanted the recipe. Added some peas at the end which was good addition.
Pollywhackers
3rd Feb, 2019
5.05
Really enjoyed this, had to use white potatoes instead as the teen has an aversion to sweet potato! Threw in some frozen peas as well and had to add a spoonful of sugar to counteract the lime juice. I think the juice of half a lime would be plenty! Will make this again :)

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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.
Mazz21
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
goodfoodteam
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.
Mazz21
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
goodfoodteam
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).
TogetherHook37's picture
TogetherHook37
12th Sep, 2018
Is the calorie amount of 387 per portion including the optional rice?
goodfoodteam's picture
goodfoodteam
18th Sep, 2018
Thanks for question, optional and 'to serve' ingredients are not included in the calorie count.

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