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Satay sweet potato curry

This vegan satay sweet potato curry is both mild and rich so it is a real people pleaser.

Serves 2 (Estimated) Rating 4/5

4 stars

Prep Time 20 Minutes Cooking Time 30 Minutes

Photo soon folks

May contain nuts May contain peanuts

Vegan safe Vegetarian

1 Tablespoon Vegetable Oil
1 Onion, finely chopped
1 Garlic clove, crushed
2 Teaspoon Ginger, grated
1 Tablespoon Curry Powder
½ Teaspoon Turmeric
1 Tablespoon Tomato Purée
1 Tablespoon Light Soy Sauce
2 Tablespoon Butter
1 Millilitre Coconut Milk
400 Gram Potato, cut into chunks
100 Gram Kale, chopped
1 Lime, juice only
Heat the oil in a saucepan and fry the onion, with the lid on, until softened.
Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes.
Stir in the spices.
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.
Stir in the kale and cook for 1 minute.
Taste and season with lime juice, salt and pepper.