Satay Sweet Potato Vegan Curry for the whole familyCourse: Mouthwatering Meals, Recipes, Vegetarian & VeganDifficulty: Easy
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.
1 tbsp coconut oil
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
- 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.
- 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