Satay Sweet Potato Curry Food
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
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- 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 : Calories 387 calories, Fat 25 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
SATAY SWEET POTATO CURRY
Made all in one pot, packed full of healthy ingredient and cooks up in under 30 minutes. | Grain Free + Dairy Free + Vegan
Provided by A Saucy Kitchen, Sarah Nevins
Categories Asian
Time 10m
Number Of Ingredients 17
Steps:
- In a large cooking pot warm the oil on a medium heat. Once warm, add the onion. Cook 5-7 minutes until soft it starts to turn translucent.
- Add the garlic and ginger to the onion. Cook another 2 minutes.
- Add the turmeric, curry powder and tomato paste. Mix well and cook 2 minutes.
- Stir in the peanut butter, soy sauce and coconut milk. Mix until combined. Cook over a medium-high until it begins to simmer.
- Add the sweet potatoes and cook over a medium-low heat for about 12-15 minutes until the sweet potatoes are fork-tender.
- Add the chopped kale and cook another 2-3 minutes until the leaves have softened.
- Add the lime juice. Taste and season with salt and pepper as you see fit.
- Serve over a bed of rice. Top with sriracha and cilantro (coriander) if desired and enjoy.
SATAY SWEET POTATO CURRY
This vegan satay sweet potato curry is both mild and rich so it is a real people pleaser. You can use the sauce as a base for using up any vegetables in the fridge, but this combination of a root vegetable and a green vegetable works well. Serve with freshly cooked rice, roti or vegan naan bread. Each serving (without the optional toppings) provides 666 kcal, 10g protein, 89g carbohydrates (of which 20g sugars), 27g fat (of which 14g saturates), 13g fibre and 1.6g salt.
Provided by Sarah Cook
Categories Main course
Yield Serves 2
Number Of Ingredients 16
Steps:
- 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/7fl oz 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. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy.
Nutrition Facts : Calories 666kcal, Carbohydrate 89g, Fat 27g, Fiber 13g, Protein 10g, SaturatedFat 14g, Sugar 20g
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