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

Satay sweet potato curry

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(511 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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Nueces
14th Jan, 2020
5.05
I made this with chickpeas and tofu instead of sweet potato, I sprinkled the tofu with cornflour and then fried, reserved and follow the recipe as instructed, then added the tofu and chickpeas instead of sweet potato, it was delicious!! I doubled the peanut butter as others said, I'd say it does need a touch of freshness either by some fresh coriander or green onions on top which I'll definitely do next time
honorc
14th Jan, 2020
5.05
Following advice from other comments I added an extra spoonful of peanut butter but I can understand why it only suggests 1. It’s so easy to make and really lovely flavour. Will make again for sure!
tanyah
14th Jan, 2020
5.05
very good, double or treble amount of peanut butter!
Allan Husted's picture
Allan Husted
13th Jan, 2020
5.05
Very simple to make and tasty. I usedouble the peanut butter and add some sliced red chilli
Alun Maunder's picture
Alun Maunder
12th Jan, 2020
5.05
Absolutely delicious. I used cashew nuts rather than peanuts, and almond nut butter.
catttt
12th Dec, 2019
5.05
I used over double the amount of peanut butter for richness but didn’t use crushed nuts as a garnish. Also spoiled the vegetarian status with a good splash of fish sauce and it was absolutely delicious. I’m not vegetarian though like to find alternatives to meat based dishes and will definitely be making this again.
Jemma2510
10th Dec, 2019
5.05
Absolutely loved this and it's so easy. The only differences I made was to a) use half a stock cube dissolved in just enough water and b) cooked it in my electric pressure cooker in 8 minutes. Everything was kept as per the recipe. Will definitely make again for a quick , healthy meal
Louise Davis-Smith's picture
Louise Davis-Smith
9th Nov, 2019
Can this be frozen?
Olivia Heathcote's picture
Olivia Heathcote
24th Oct, 2019
5.05
Loved this curry. It's so rare for my boyfriend to actually enjoy a curry containing vegetables! This one feels like treat day without the calories :) whoever posted about adding a little honey - thank you!
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.

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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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