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

Satay sweet potato curry

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(273 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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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 :)
lanvale
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.
sarahosuilleabh...
31st Jan, 2019
5.05
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.
Laurenmcfar
21st Jan, 2019
5.05
One of my favourite meals! We absolutely love this recipie! I used 1/2 sweet potato and 1/2 butternut squash it worked perfectly.
Rebeccacrumpler
18th Jan, 2019
5.05
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.
samsimms72
15th Jan, 2019
5.05
Added heritage carrots to the mix to bulk it out. Delicious and very easy to knock together
honeybear761
9th Jan, 2019
5.05
Really nice recipe, I would probably add some chilli and more curry paste and peanut butter next time.
Babsadoodles
5th Jan, 2019
Really enjoyed this, very easy to make and tastes delicious. The only thing I would say is that we probably didn't need the roasted peanuts for garnishing. Will be making again :-)
aoede
3rd Jan, 2019
5.05
An amazing dish, with a great rich and creamy flavour from the peanut butter. Only used 100g spinach as it was enough for the lot. Used the Tesco Red Thai Curry paste to keep it vegan. Went down very well with all guests here!

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Linnylouish
28th Dec, 2017
Can this be frozen in batches?
goodfoodteam's picture
goodfoodteam
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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