Satay sweet potato curry

By Keith Hubner

July 2, 2019

A simple and quick mid week meal

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 2-4


1 tbsp coconut oil

1 onion chopped

2 garlic cloves, grated

Thumb-sized piece ginger, grated

3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)

1 tbsp smooth peanut butter

500g sweet potato, peeled and cut into chunks

400ml can coconut milk

200g bag spinach

1 lime, juiced


Chopped peanuts


1Melt 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.

2Stir 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.

3Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

4Stir 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.


1 Review


January 3, 2020

Just tried this, tastes really nice. Added a little palm sugar, some lemongrass and a bit extra coconut milk (but used light) as my partner can’t eat food too spicy. This was perfect! Will have again. Felt like a light, healthy meal.

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