Satay Sweet Potato Vegan Curry for the whole family

Written by Published on in Recipes, Veggie / Vegan
Satay Sweet Potato Vegan Curry for the whole family
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Satay Sweet Potato Vegan Curry for the whole family

Recipe by by Good Food Magazine. Tried & tasted by GraceCourse: Mouthwatering Meals, Recipes, Vegetarian & VeganDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

390

kcal

My son seems to be thriving on his newly-adopted vegetarian diet. As far as I know he hasn’t succumbed to a crispy bacon sandwich or juicy rare steak (unlike his mother!). So I decided to cook this easy curry for Saturday night supper and was delighted when everyone loved it, veggie or not.

Ingredients

  • 1 tbsp coconut oil

  • Onion, chopped

  • 2 garlic cloves, grated

  • Thumb sized piece of ginger, grated

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

  • 1 tbsp smooth peanut butter

  • 500g sweet potato, peeled and cubed

  • 400ml coconut milk

  • 200g bag spinach

  • 1 lime, juiced

Directions

  • 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.
  • 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.
  • Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
  • Stir through 200g spinach and the juice of 1 lime, and season well.

Cook’s Tip

  • I didn’t have any coconut oil, so used extra virgin olive oil instead as was feeding vegetarians not vegans. Served the curry with pre-bought onion bhajis, poppadoms, chutney and microwaveable rice.
  • If you want some crunch, sprinkle over a few dry roasted peanuts before serving.
  • MORE MOUTHWATERING CURRY RECIPES HERE