Sweet Potato Satay Curry
Sweet Potato Satay Curry
Quick and simple Vegan sweet potato satay curry. Yummy
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
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
1
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.
2
Stir in the Red Thai curry paste, peanut butter and chopped sweet potato. Then add coconut milk and some additional water (200ml).
3
Bring to the boil, then let simmer for 25-30 mins or until the sweet potato is soft.
4
Once cooked stir through spinach and the lime juice just before you serve with cooked rice.
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Nutrition Facts
- Amount per serving
- Calories0
- % Daily Value*
