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Satay sweet potato curry in a bowl on a tray with condiments around it
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Satay Sweet Potato Curry

Satay Sweet Potato Curry is easy to make, delicious and full of hearty vegetables! Featuring protein-rich peanut butter, chickpeas and spinach for extra goodness.
Course Dinner
Cuisine Indonesian
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 359kcal
Author Jess & Dan

Ingredients

  • 1 onion – roughly chopped
  • 4 cloves garlic – minced
  • 1 tablespoon fresh ginger – diced
  • 1 red chilli – diced
  • 2 tsp curry powder
  • 2 teaspoon turmeric powder
  • 400 ml light coconut milk
  • 3 tablespoon peanut butter
  • 1 tablespoon soy sauce
  • 250 g chickpeas (400g tin, drained weight)
  • 1 tablespoon lime juice (half a lime)
  • 500 g sweet potato – peeled & chopped into 1" pieces
  • 125 g spinach
  • 1 teaspoon sugar - optional

For serving:

  • 4 tablespoon Fresh coriander – chopped
  • 4 tablespoon Crushed peanuts

Instructions

  • Preheat the oven to 190c / gas mark 5. Then bake sweet potatoes for 20 minutes on a baking tray. Spray with oil spray or lightly brush with oil - optionally.
  • In a wok or large sauté pan, fry the onions until soft, for about 5 minutes.
    1 onion
  • Add in the garlic, fresh chilli and ginger. Cook for another 1 minute.
    4 cloves garlic, 1 tablespoon fresh ginger, 1 red chilli
  • Sprinkle in the spices and stir well for 1 minute.
    2 teaspoon curry powder, 2 teaspoon turmeric powder, 1 red chilli
  • Pour in the coconut milk, then bring up to a simmer.
    400 ml light coconut milk
  • Add the peanut butter and stir gently. Allow the satay curry to continue to simmer, in order for the peanut butter to melt into the sauce.
    3 tablespoon peanut butter
  • Pop in the soy sauce, stir through.
    1 tablespoon soy sauce
  • Next, it’s time for the chickpeas. Chuck them in, stir and then simmer for 15 minutes.
    250 g chickpeas
  • Squeeze in the lime juice, and mix in.
    1 tablespoon lime juice
  • Optionally, add 1 teaspoon sugar now.
    1 teaspoon sugar
  • Stir in the cooked sweet potatoes.
    500 g sweet potato
  • Wilt in the baby spinach and stir through. This should take around one minute. Remove from the heat straight away and serve immediately with rice or roti, as well as optional toppings fresh coriander and crushed peanuts.
    125 g spinach, 4 tablespoon Fresh coriander, 4 tablespoon Crushed peanuts

Notes

  • Use 1 teaspoon of salt in place of the soy sauce, to make this recipe soy-free. Use tamari instead of soy sauce to make it gluten-free.
  • Instead of sweet potatoes, you can use butternut squash, pumpkin or even white potatoes.
  • Spinach can be switched out for seasonal greens, kale or cavolo nero.
  • Freezes for up to 3 months, and keeps in the fridge for 3 days
  • Nutritional information does not include the optional toppings.

Nutrition

Calories: 359kcal | Carbohydrates: 48g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 661mg | Potassium: 914mg | Fiber: 9g | Sugar: 9g | Vitamin A: 20793IU | Vitamin C: 33mg | Calcium: 117mg | Iron: 4mg