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Vegan

Satay Sweet Potato Curry

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.

Serves 2

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
vegetarian logo48
Spice rating
Mild
Bob's  Kitchen Recipe Card

Ingredients for  2  Servings

  • 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
  • tsp
    Turmeric
  • 1 tbsp
    Tomato purée
  • 1 tbsp
    Light soy sauce
  • 2 tbsp
    Smooth peanut butter
  • 400ml
    Tin of light coconut milk
  • 400g
    Sweet potato, peeled and cut into chunks
  • 75-100g
    Kale, thick stalks discarded, leaves roughly chopped
  • 1
    Lime, juice only
  • -
    Salt and freshly ground black pepper

  • To Serve (Optional)

  • 2 tbsp
    Roasted peanuts, to garnish
  • 1
    Red or green chilli, sliced, to garnish

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml 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.
  2. 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.