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Satay Sweet Potato Curry

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

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

Satay Sweet Potato Curry

 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
1

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.

2

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.

3

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

4

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

Servings 0

Amount Per Serving
Calories 361
% Daily Value *
Total Fat 25g39%

Saturated Fat 20g100%
Trans Fat 0g
Cholesterol 0mg
Sodium 493mg21%
Potassium 886mg26%
Total Carbohydrate 32g11%

Dietary Fiber 5g20%
Sugars 6g
Protein 7g15%
Vitamin A 1044%
Vitamin C 32%
Vitamin B6 29%
Folate 64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.