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Satay sweet potato curry New-recipe-icon

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

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 387
  • Carbohydrates 32
  • Saturated Fat 18
  • Sugar 15
  • Protein 6
  • Fat 25
  • Fibre 7
  • Salt 0.6

Nutrition per serving

  • Calories 387
  • Carbohydrates 32
  • Saturated Fat 18
  • Sugar 15
  • Protein 6
  • Fat 25
  • Fibre 7
  • Salt 0.6

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

  1. 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.

  2. 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.

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