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5.0 from 9 votes

Satay Sweet Potato Curry

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 520 kcal
Course: Main Course
Cuisine: Asian

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

Instructions

    Cup of Yum
  1. Heat the coconut oil and sauté the chopped onions for about five minutes.
  2. Stir in the spices and seasoning and continue to cook for a couple of minutes.
  3. 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.
  4. 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.
  5. Add the broccoli spears or spinach leaves, cover and continue to cook for 5 minutes or until the vegetables are tender / have wilted.
  6. Check the seasoning and adjust if needed.
  7. 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

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

% 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.