Satay sweet potato curry

Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato. People who are very health conscious can definitely include this dish in their daily diet

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
  • cooked rice, to serve (optional)
  • dry roasted peanuts, to serve (optional)

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.

About The Author


Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

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