Sweet Potato Satay Curry
Sweet Potato Satay Curry

Sweet Potato Satay Curry

Sweet Potato Satay Curry

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)
  • 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.

This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.
  • Nutrition Facts

  • Amount per serving
  • Calories0
  • % Daily Value*

Louise Burton-Payne

Passionate about feeding my body a plant-based vegan food to benefit my health, save the planet and protect animals.

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