Satay sweet potato curry
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories
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Prep:15 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 387
-
fat 25g
-
saturates 18g
-
carbs 32g
-
sugars 15g
-
fibre 7g
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protein 6g
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salt 0.6g
Ingredients
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 garlic cloves, grated
- thumb-sized piece ginger, grated
- 3 tbsp Thai red curry paste
- 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
Melt the oil in a saucepan over a medium heat and soften the onion for 5 mins. Add the garlic and ginger, and cook for 1 min until fragrant. Stir in the curry paste, peanut butter and sweet potato, then add the 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 the spinach and lime juice, and season well. Serve with cooked rice, if you like, and if you want some crunch, sprinkle over a few dry roasted peanuts.
