In the kitchen
Sweet Potato Satay Curry
Quick and simple Vegan sweet potato satay curry. Yummy
Prep10 min
Cook40 min
Cuisine: Indian
Suitable for: Vegan, Vegetarian
Ingredients
Curry
- 1 Large Onion Chopped
- 4 Garlic Cloves Grated
- Fresh Ginger Grated thumb-sized
- 3 tbsp Red Thai Curry Paste
- 1 tbsp Peanut Butter (smooth or crunchy)
- 500g sweet potato
- 1 Can (400ml) Coconut Milk
- 200g Baby Spinach
- Peppers (optional)
- Broccoli (optional)
- Mushrooms (optional)
- Tin Tomatoes (optional)
- 1 lime Juiced
- Dry roasted peanuts or Cashews (or both :-) to serve (optional)
Rice
- Brown Rice
- Turmeric
- Dried Onion
- Dried Garlic
- Cardamom Pods
- Vegetable Bouillon
Method
Preparing the spices
Chop the onion and fry in water for 5 mins until softening. Then add grated garlic cloves and fresh ginger, and cook for another couple of minutes until fragrant.
Stir in the Red Thai curry paste, peanut butter and chopped sweet potato. Then add coconut milk and some additional water (200ml).
Bring to the boil, then let simmer for 25-30 mins or until the sweet potato is soft.
Once cooked stir through spinach and the lime juice just before you serve with cooked rice.
