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Man in a pink knitted jumper holding a grey bowl full of vibrant satay sweet potato curry

Satay Sweet Potato Curry

This has hit the top of the family favourite and "must cook again" list in record time. A combination of sweet and savoury in one bowl of food, absolutely divine.
5 from 2 votes
Prep Time 5 mins
Cook Time 30 mins
Course Dinner
Cuisine Curry
Servings 3 people
Calories 590 kcal


  • 500 g Sweet Potatoes
  • 1 tbsp coconut oil
  • 1 medium onion finely chopped
  • 3 cloves of garlic grated
  • ½ 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

To Serve

  • 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.


Calories: 590kcalCarbohydrates: 57gProtein: 14gFat: 39gSaturated Fat: 27gSodium: 1213mgPotassium: 1279mgFiber: 9gSugar: 15gVitamin A: 25473IUVitamin C: 56mgCalcium: 148mgIron: 7mg
Keyword budget friendly, Family Favourites, gluten free, Midweek Meals, vegan, Vegetarian
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