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Vegan Satay Sweet Potato Curry
Prep 10 minutes
Cooking 20 minutes
Total 30 minutes
Makes 4 servings

Ingredients
 

  • 500g / 17.6 oz. sweet potatoes about 1 large or 2 small
  • 70-100g / 2-3 cups baby spinach
  • 1 onion
  • 4 cloves of garlic
  • a small piece of ginger about 1-2 cm / ½ inch
  • 1 tbsp curry powder (spice blend)
  • ½ tsp cumin
  • ½ tsp turmeric
  • ¼-½ tsp chilli flakes optional
  • 1-2 stalks lemongrass optional, or 1 drop essential oil, see notes
  • 1 tin coconut milk 400ml / 13.5 oz.
  • 2-3 tbsp peanut butter
  • 1 tbsp coconut aminos or soy sauce
  • 1 lime (juiced) optional

Instructions
 

  • Peel sweet potato(es) and cut into cubes (about 1-2cm / about ½ inch). Wash spinach, if needed. Chop onion, slice garlic cloves (or chop if you prefer) and either grate ginger or chop finely.
    If using fresh lemongrass: remove outer layers and finely slice inner, soft stalk.
  • Heat oil in a large pot, a deep frying pan or ideally in a wok. Once the oil is hot, add onion, garlic, ginger, lemongrass (if using) and chilli flakes (if using). Fry for about 2-3 minutes until the onion starts to turn translucent.
  • Add Curry powder, turmeric and cumin and fry for about a minute, frequently stirring so you don’t burn the spices.
  • Now add the sweet potato cubes and fry for another minute or two. Pour coconut milk in and add peanut butter and coconut aminos. Stir to incorporate peanut butter. Bring satay curry to a simmer.
  • Turn down heat to medium-low and season with salt and a bit of black pepper. Cook for 15-20 minutes, uncovered, stirring every now and then. Make sure the curry keeps softly simmering throughout the whole time. You may need to adjust your stove accordingly.
    While your satay curry is cooking, prepare some rice to go with it. After 15 minutes, check the sweet potato with a fork if it's already tender. If not, simmer for another 5 minutes. Then check again.
  • Once the sweet potato is soft enough, add spinach and stir through. The heat of the satay curry cooks it.
  • Add lime juice, if you like. Garnish with sliced spring onions, sliced red chillies, fresh cilantro and/or crushed, toasted peanuts and serve with rice.

Notes

  • Lemongrass: I love using lemongrass essential oil, simply because I can't get fresh lemongrass where I live. If you like to give it a try, add it at the very end so you don’t steam off the flavour. One drop of lemongrass essential oil is enough in this recipe. Warning: be very careful when adding it. Already one drop too many can make a huge difference!