Satay Sweet Potato Curry
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
520 kcal
-
Course
Main Course
-
Cuisine
Asian
Satay Sweet Potato Curry
Report
Satay Sweet Potato Curry is delicious, quick to make and vegan too! A very satisfying meal that cooks in about 30 minutes and freezes well.
Share:
Ingredients
- 1 tbsp coconut oil or vegetable oil
- 1 large sweet onion finely diced
- ½ tbsp garam masala or mild curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp salt
- ½ tsp ground pepper
- 240 ml (1 cup) coconut cream or coconut milk / soya cream
- 480 ml (2 cup) hot vegetable stock (broth)
- 2 tbsp smooth peanut butter
- ½ tbsp ginger paste or freshly grated ginger
- 1 tsp garlic paste or fresh minced garlic
- 1 tsp tomato paste
- 1 tbsp soy sauce or Tamari
- 450 g (1lb) sweet potatoes , cubed
- 400 g (14oz) chickpeas , drained
- 10 tenderstem broccoli spears (broccoli rabe / broccolini) or spinach
- 2 tbsp chopped roasted peanuts , to garnish
- chilli flakes , to garnish
- Thai basil leaves , to garnish
- Lime wedges , to serve
Add to Shopping List
Instructions
- Heat the coconut oil and sauté the chopped onions for about five minutes.
- Stir in the spices and seasoning and continue to cook for a couple of minutes.
- Add the coconut cream, peanut butter, ginger, garlic, tomato paste and soy sauce and stir well so that the peanut butter melts into the sauce.
- Bring to a simmer and add the sweet potatoes and chickpeas. Partially cover the pot and cook until the sweet potatoes are almost done, about 20 minutes.
- Add the broccoli spears or spinach leaves, cover and continue to cook for 5 minutes or until the vegetables are tender / have wilted.
- Check the seasoning and adjust if needed.
- Garnish with roasted peanuts, Thai basil and chilli flakes and serve over rice with lime wedges on the side.
Notes
- This curry is also delicious made with potatoes or butternut squash instead of the sweet potatoes.
- You might need to adjust the cooking time slightly. This curry is fairly mild. Add chillies or a little chilli powder if you like it a bit more spicy.
- Cool completely and store in the fridge for up to three days or the freezer for up to three months.
- If you wish to freeze this sweet potato curry you should opt soya cream as it is less likely to split.
- Replace the ground spices with a few teaspoons of Thai Red Curry paste (check it is vegan).
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
49g
(16%)
Protein
14g
(28%)
Fat
33g
(51%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Sodium
1729mg
(72%)
Potassium
897mg
(26%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Vitamin A
16306IU
(326%)
Vitamin C
10mg
(11%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 49g | 16% |
| Protein | 14g | 28% |
| Fat | 33g | 51% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1729mg | 72% |
| Potassium | 897mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 16306IU | 326% |
| Vitamin C | 10mg | 11% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style)
Asian, Indonesian
5.0
(138 reviews)
