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

Satay sweet potato curry

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Middlesex girl
28th Sep, 2019
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
13th Jun, 2019
This was gorgeous, I added a few dried chilli flakes for some extra bite ... I'll definitely be making again
10th Jun, 2019
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.
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.


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.


Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?