Satay sweet potato curry
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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
| Nutrient | Unit |
|---|---|
| kcal | 387 |
| fat | 25g |
| saturates | 18g |
| carbs | 32g |
| sugars | 15g |
| fibre | 7g |
| protein | 6g |
| salt | 0.6g |
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.
Goes well with
Recipe from Good Food magazine, July 2017
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