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Sweet Potato Satay Curry

Image of Sweet Potato Satay Curry

Preparation time: 20 minutes

Cooking time: 50 minutes

Serves: 4

Scale to servings

Adapted from: BBC Good Food

  • 1 tbsp coconut oil
  • 1 onion
  • 2 garlic cloves
  • 5 -10 cm ginger
  • 500 g sweet potato
  • 3 tbsp red Thai curry paste
  • 1 tbsp peanut butter
  • 1 400ml can coconut milk
  • spinach for four people (frozen is fine)
  • juice of 1 lime
  • roasted peanuts to serve
  1. Chop the onion and fry in 1 tbsp coconut oil until soft (5 - 10 minutes).
  2. Meanwhile, grate or finely slice the ginger; crush or finely slice the garlic; and peel the sweet potato before dicing into approx 1cm cubes.
  3. Once the onion is softened, add the ginger and garlic and fry for a minute or so, then add the curry paste, coconut milk, 200 ml tap water, and sweet potato.
  4. Simmer, partly covered, for 20-30 minutes until the sweet potato is soft.
  5. Put on some rice to cook and add the spinach and lime to the curry. Serve with roasted peanuts sprinkled on top.