I know you’re not meant to blow your own trumpet, and remain humble, but HOLY MOLY this Satay Sweet Potato Curry ticks some damn boxes. It’s sweet and savoury, it’s spicy AND not, it’s ready in just 30 minutes, AND it’s vegan. Come on, let me have this one.
The sweet potato and coconut milk are a beautiful partnership, add a couple of dollops of peanut butter, a sploosh of maple syrup and a splash or three of soy sauce, and you’re onto a winner. We’re garnishing this triumphant (and easy) sweet potato curry with roasted peanuts, coriander and just enough red chilli to lift the dish. The hardest part of this recipe is getting the ratio of rice to sauce right, but that’s up to you.
In case you hadn’t realised already, I am a fan of this recipe. Having said that, sweet potatoes are not really grown in the UK, particularly in the middle of winter. Therefore, it’s not seasonal, but it’s a good recipe, and good recipes belong on the blog, right? RIGHT!
This satay curry is the third vegan curry to make it onto the blog, following in the footsteps of the korma inspired cauliflower curry and my super speedy spinach & chickpea curry. Don’t tell the others, but this one is my favourite so far.
Quickfire Sweet Potato Facts
Sweet Potatoes grow best in warmer climates, though there was a crop successfully grown by Watts Farm back in 2015. Whilst many feel that sweet potatoes are a relatively new addition to our diets, that have in fact been in the UK since 1597. They are highly nutritious, just 200 grams of sweet potato contains 65% of our daily required intake of vitamin C and 769% for Vitamin A according to Healthline.
Oh and despite their name – they’re not potatoes at all. SHOCKED FACE.
Ingredients & substitutions
For this recipe you will need:
- 500 grams of sweet potatoes – cut into large chunks
- 1 tablespoon of coconut oil
- 1 medium-sized onion – finely chopped
- 3 cloves of garlic – grated
- Half a tablespoon grated fresh ginger – or minced ginger paste
- 1 tablespoon curry powder
- 3 tablespoons of light soy sauce
- One 400ml can of coconut milk – I always use full fat for body and creaminess, but you can use reduced-fat if you prefer.
- 100ml cold water
- 2 tablespoons of peanut butter – I use smooth, but crunchy would work too
- 1 tablespoon of maple syrup
- 50 grams of kale – if you don’t have kale you could use broccoli, spinach or you even a can of chickpeas.
- 1 lime – juice and zest
To serve garnish this easy sweet potato curry recipe I’ve used a red chilli, salted peanuts and a small handful of coriander.
Can this recipe be one pan?
Yes. I roast the sweet potatoes because, for me, it gives the dish a bit more texture and bite. Having said that, if you wanted to save on the washing up, you could add the sweet potatoes to the pan before you add the curry powder and cook until they’re tender.
Can I make it spicier?
Again, yes. I like the heat raw chilli gives off, but if you wanted to turn the spice level of this satay curry up a notch, you could add a red chilli (or two you wild thing) when adding the garlic etc.
Can I make this recipe in advance?
Yep – but this satay sweet potato curry is so quick and easy to make, I don’t know why you would make it in advance. This curry will keep in the fridge for up to 5 days – pop her in the microwave whenever you’re ready to devour.
More vegan midweek meals
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Thank you so much for stopping by. I hope you enjoyed this gorgeous recipe as much as I do. If you’ve given this recipe a go, leave me a comment and a rating below – it’s awesome to see how you get on with my recipes.
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I’ll see you next time.
Satay Sweet Potato Curry
- 500 g Sweet Potatoes
- 1 tbsp coconut oil
- 1 medium onion finely chopped
- 3 cloves of garlic grated
- 1/2 tbsp fresh ginger grated or minced ginger paste
- 1 tbsp curry powder
- 3 tbsp soy sauce
- 400 ml Coconut Milk
- 100 ml water
- 2 tbsp Peanut Butter
- 1 tbsp maple syrup
- 1 lime juice & zest, plus extra to serve (optional)
- 50 g Kale
- 1 red chilli
- 25 g salted peanuts
- small handful coriander
- Pre-heat oven to 200 celcius
- Chop sweet potatoes in large chunks, toss in one tablespoon of oil, season with salt and pepepr and roast for 25 – 30 minutes
- Melt coconut oil in a pan over medium heat. Add the finely chopped onion, and cook until super soft and translucent, about 10 minutes.
- Grate in garlic, ginger and lime zest and cook for a further 2 minutes
- Stir in the curry powder and cook for another 90 seconds, before adding the soy sauce.
- Stir in coconut milk, peanut butter, water and maple syrup and bring to a simmer, allow to simmer for 10 minutes.
- Add the kale and lime juice. Cook until the kale is tender, about 4 minutes, then stir in the roasted sweet potatoes. Adjust seasoning to taste.
- Serve with rice, and top with roasted, chopped peanuts, slices of chilli and a generous smattering of coriander.