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

Satay sweet potato curry

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(157 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
  • 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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13th Apr, 2019
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!
1st Apr, 2019
Well, this was beyond delicious! I highly recommend giving this recipe a try. You won’t be disappointed.
23rd Feb, 2019
Absolutely delicious, I made a batch and took it into work for lunch.
11th Feb, 2019
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.
3rd Feb, 2019
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 :)
19th Mar, 2019
My son hates sweet potato, he never even noticed. I used honey as a sugar substitute, was a top tip passed on by a chef, seems to work better than sugar.
31st Jan, 2019
Loved this. I bought too much sweet potato and was looking for a new way to use it. Had to use green instead of red curry paste and it tasted great. I also added chickpeas and didn't bother with rice.
21st Jan, 2019
One of my favourite meals! We absolutely love this recipie! I used 1/2 sweet potato and 1/2 butternut squash it worked perfectly.
18th Jan, 2019
Delicious recipe, very tasty and easy to make. I cut my sweet potato a little too big so took a while to cook, small bite size pieces are best.
15th Jan, 2019
Added heritage carrots to the mix to bulk it out. Delicious and very easy to knock together


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).
TogetherHook37's picture
12th Sep, 2018
Is the calorie amount of 387 per portion including the optional rice?
goodfoodteam's picture
18th Sep, 2018
Thanks for question, optional and 'to serve' ingredients are not included in the calorie count.
28th Dec, 2017
Can this be frozen in batches?
goodfoodteam's picture
30th Dec, 2017
Thanks for your question. We don't recommend freezing this recipe as coconut milk tends to split when defrosted.
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