Satay Sweet Potato Curry

Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories. Inspired by bbcgoodfood.com

1 tbsp coconut oil

1 onion, chopped

2 garlic cloves, grated

thumb-sized piece ginger grated

3 tbsp Thai red curry paste

1 tbsp smooth peanut butter

500 g sweet potato peeled and cut into chunks

400 ml coconut milk

200 g spinach

1 lime, juiced

Melt 1 tbsp. coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.

Stir in 3 tbsp. Thai red curry paste, 1 tbsp. smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.

Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories361

% Daily Value *
Total Fat 25g33%

Saturated Fat 20g100%

Trans Fat 0g
Cholesterol 0mg
Sodium 493mg22%
Total Carbohydrate 32g12%

Dietary Fiber 5g18%

Total Sugars 6g
Protein 7g

Vitamin A 1044mcg116%
Vitamin C 32mg36%
Potassium 886mg19%
Vitamin B6 29mg1706%
Folate 64mcg16%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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