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Satay sweet potato curry with chopped spinach, chopped peanuts, and lime wedges is served over brown rice on a black plate.

satay sweet potato curry


  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Satay sweet potato curry is a fusion of red curry paste, peanut butter, and coconut milk that transforms sweet potatoes and spinach into a mouthwatering plant-based delight.


Scale

Ingredients

  • 1 medium onion, diced
  • 2 cloves garlic, minced or pressed
  • 1- inch piece of ginger, peeled and minced (1 Tbsp.)
  • 1 red chili (you can also use a jalapeno), diced. Remove the seeds if desired
  • 3 Tbsp. Thai red curry paste
  • 2 Tbsp. peanut butter
  • 1 cup of vegetable broth or water
  • 15 oz. (400 ml.) can of coconut milk
  • 2 medium sweet potatoes, peeled and cubed
  • 6 packed cups spinach (5 cups chopped) (8 oz./200 gm. bag)
  • 1 fresh lime, juiced (1 more for garnish if desired)
  • ¼ cup chopped peanuts (optional)
  • Cooked rice or rice noodles to serve

Instructions

  1. In a small bowl, whisk together the Thai red curry paste, peanut butter, and vegetable broth or water. Set aside.
  2. Heat a medium pot over medium heat and then sauté the onions for 5 minutes until they start to soften.
  3. Add the garlic, ginger, and diced red chili. Stir for about 30 seconds to combine.
  4. Add the curry paste mixture and stir to release any onion stuck to the bottom of the pan.
  5. Add the coconut milk and sweet potatoes and bring the pot to a rolling simmer. Cover and simmer the potatoes until they are tender (about 20 minutes).
  6. When the potatoes are tender, mix in the spinach, and lime juice. Cook the spinach for about 5 minutes to let it wilt.
  7. Garnish with lime wedges and/or chopped peanuts.
  8. Serve with rice or rice noodles.

Notes

  • The nutritional information below does not include rice.
  • Read the labels before buying curry paste. It can be made with shrimp paste or contain added oil.
  • You can substitute coconut milk for 1 ½ cups of plant milk. This will cut the fat. If you want a coconut flavor, consider using coconut water plus a veggie stock cube to make the satay sauce. You can also flavor the plant milk with a few drops of coconut extract.
  • The cooking time for the sweet potatoes depends on how big the cubes are. Estimate about 20 minutes.
  • For a thicker curry, you can mash a few of the sweet potatoes with the back of a spoon once they are soft.
  • You can substitute kale for the spinach. Allow about 10 minutes for it to soften.
  • Category: Main Courses
  • Cuisine: Thai

Keywords: satay sweet potato curry

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