Satay sweet potato curry

AuthorKeith HubnerDifficultyBeginner

A simple and quick mid week meal

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 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
 
Optional
 Chopped peanuts

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
3

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.

4
5

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

6
7

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.

Ingredients

 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
 
Optional
 Chopped peanuts

Directions

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
3

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.

4
5

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

6
7

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.

Satay sweet potato curry

One Comment

  1. 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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