Breadcrumbs
| Ginger Ale
| Chickpea Vindaloo
| Tofu Curry
| Vegan Seafood Korma
| Tofu and Peanut Butter Curry
| Luchi
| Mint and Coriander Chutney
| Satay sweet potato curry
|
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

Prep Time 20 Minutes Cooking Time 30 Minutes

Ingredients |
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 |
Salt |
Method |
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. |