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

Satay sweet potato curry

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(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
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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 (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.

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Comments, questions and tips

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15th Dec, 2018
Did a few changes (tahini instead of peanut butter), frozen spinach, and green Thai curry but the result was absolutely delicious. I served it with spaghetti and green beans - Lovely!
2nd Dec, 2018
Easy and tasty. Used a bit more peanut butter and only half the lime juice. Worked perfectly for me.
24th Nov, 2018
Delicious. Followed recipe exactly. Easy to cook. Served it with couscous which worked well.
ewuska75's picture
21st Nov, 2018
Such a simple delicious recipe. Did mine with butternut squash, beetroot and sweet potatoes (and some peas). Was very positively surprised with the taste - will definitely be making it again!!!
Simon Maynard's picture
Simon Maynard
29th Sep, 2018
Great for using up all sorts of vegetables. Red peppers and green beans are great. Can also add chick peas. Making your own curry paste keeps the sugars down if you have a little extra time.
13th Sep, 2018
This was just so delicious! I used “Thai Taste” red curry paste and crunchy peanut butter (a generous tbsp) - ticked all the boxes and put a smile on everyone’s faces. Serious yum!
10th Sep, 2018
You need to remove this from the vegan/veggie section as thai curry paste contains shrimp! Very annoyed that I started making this for a vegan guest and have had to ditch it and make it into something else.
11th Sep, 2018
Tesco Thai Red Curry Paste is a vegan shrimp or any other animal product in it.
Deborah Marriott's picture
Deborah Marriott
14th Aug, 2018
Loved it! So easy to make and full of flavour
Judy M
15th Mar, 2018
Made this tonight for my newly veggie teenager. Absolutely delicious! I used Bart red Thai curry paste which has a real kick - no need for extra chilli. Although the paste was well past it's best before date which could explain the kick! Will definitely make again


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