Satay Sweet Potato Curry

2 min read
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.

Preparation Time: 15 Minutes

Cooking Time: 45 Minutes

Serves: 4 

Ingredients:

  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, grated
  • A thumb sized piece of ginger, grated
  • 2 tbsp Thai red curry paste
  • 1 tbsp smooth peanut butter
  • 500g sweet potato, peeled and cut into chunks
  • 400ml coconut milk
  • 200g spinach
  • 1 lime, juice
  • Cooked rice, to serve
  • Dry roasted peanuts, to serve

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.

Credit: Elena Silcock