Satay sweet potato curry
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This vegan satay sweet potato curry is both mild and rich so it is a real people pleaser. You can use the sauce as a base for using up any vegetables in the fridge, but this combination of a root vegetable and a green vegetable works well. Serve with freshly cooked rice, roti or vegan naan bread.
Each serving (without the optional toppings) provides 666 kcal, 10g protein, 89g carbohydrates (of which 20g sugars), 27g fat (of which 14g saturates), 13g fibre and 1.6g salt.
By Sarah Cook
Ingredients
For the satay sweet potato curry
- 1 tbsp rapeseed or vegetable oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 tsp grated fresh root ginger
- 1 tbsp mild curry powder
- ½ tsp turmeric
- 1 tbsp tomato purée
- 1 tbsp light soy sauce
- 2 tbsp smooth peanut butter
- 1 x 400ml/14fl oz tin light coconut milk
- 400g/14oz sweet potato, peeled and cut into chunks
- 75–100g/2¾–3½oz kale, thick stalks discarded, leaves roughly chopped
- 1 lime, juice only
- salt and freshly ground black pepper
To serve (optional)
Method
Heat the oil in a saucepan and fry the onion, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices.
Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz boiling water. Whisk while bringing to the boil and then add the sweet potato chunks.
Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid.
Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper.
Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy.
