Satay Sweet Potato Curry Food

SATAY SWEET POTATO CURRY

Satay sweet potato curry image

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

Time 1h

Number Of Ingredients 12

Ingredients

1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
thumb-sized piece ginger, grated
3 tbsp Thai red curry paste (check the label to make sure it's vegetarian/ vegan)
1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks
400ml can coconut milk
200g bag spinach
1 lime, juiced
cooked rice, to serve (optional)
dry roasted peanuts, to serve (optional)

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

Satay Sweet Potato Curry image

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

Ingredients

1 tablespoon coconut oil
1 large onion, diced
1 tablespoon \| about 3 clove, crushed
1/2 inch piece ginger, grated or finely chopped
1 tablespoons mild curry powder
½ teaspoon turmeric
1 tablespoon \|16 g tomato purée
1 tablespoon \| 15 ml gluten free soy sauce or tamari
3 tablespoons \| 48 g smooth peanut butter
1 14 oz \| 400 g can unsweetened coconut milk
1 large \| about 15oz sweet potato, peeled and cut into chunks
3 cups \| 80 g kale, thick stalks discarded, leaves roughly chopped
1 tablespoon \| 15 ml, lime juice
Salt and freshly ground black pepper to taste
Sriracha
Fresh cilantro/coriander leaves
Roasted peanuts, chopped

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

Satay sweet potato curry image

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

Ingredients

1 tbsp rapeseed or vegetable oil
1 onion, chopped
1 garlic clove, crushed
2 tsp grated fresh root ginger
1 tbsp mild curry powder
½ tsp turmeric
1 tbsp tomato purée
1 tbsp light soy sauce
2 tbsp smooth peanut butter
1 x 400ml/14fl oz tin light coconut milk
400g/14oz sweet potato, peeled and cut into chunks
75-100g/2¾-3½oz kale, thick stalks discarded, leaves roughly chopped
1 lime, juice only
salt and freshly ground black pepper
2 tbsp roasted peanuts, to garnish
1 red or green chilli, sliced, to garnish

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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