This vegan satay sweet potato curry is for all you peanut junkies out there! It’s deliciously creamy, full of flavour and extremely comforting.

This dish is naturally gluten-free and vegan and I’ll also give you some options for paleo and soy-free.
Ingredients
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- sweet potato(es)
- spinach
- onion, garlic & ginger
- Spices: curry powder, turmeric, cumin & chilli flakes (optional)
- coconut milk
- peanut butter
- coconut aminos (or soy sauce)
- lemongrass (optional)
Vegetables: See ‘substitutions’ for more options
Chilli flakes: Are only optional. Just for those who like it spicy. I usually sprinkle a few into my curry – just to get that little bit of spiciness but not so much so you burn all your taste buds.
Lemongrass: This is optional. Though it adds that yummy citrus-y flavour, it’s not always easy to get (especially out here where I live, in the Outback, haha). You may want to try lemongrass essential oil which I just love using instead (see more under ‘substitutions’)!
Peanut butter: Always choose a peanut butter that only contains peanuts (and sea salt). You do not need any of the other ingredients, especially not sugar! You can use crunchy or creamy, it doesn’t matter.
Additional Ingredients
Chickpeas: If you like, for some extra protein, you can add a tin/can of chickpeas when you start to cook the curry (step 5).
Though, I find that chickpeas are a bit too much, for my taste anyway, just because this curry is already quite rich and filling. But I know some of you simply can’t live without their protein ;).

Instructions
Step One. 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 you like cooking with fresh lemongrass, check out this helpful guide on how to prepare it and the many options.
Step Two. Heat oil in a large pot, a saute 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.
Step Three. Add Curry powder, turmeric and cumin and fry for about a minute, frequently stirring so you don’t burn the spices.
Step Four. Now add the sweet potato cubes and fry for another minute or two. Just to heat them up a bit. Pour coconut milk in and add peanut butter and coconut aminos.
Stir to incorporate peanut butter. Don’t worry about pieces or clumps, they’ll melt later on and blend in. Bring satay curry to a simmer.
Step Five. 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 sweet potato 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.
Step Six. Once the sweet potato is soft enough, add spinach and stir through. The heat of the satay curry cooks it.
Step Seven. Add the juice of 1 lime, if you like. Garnish with sliced spring onions, sliced red chillies, fresh cilantro and/or chopped, crushed peanuts and serve with rice.

Substitutions
Sweet potatoes: Pumpkin, cauliflower, broccoli or potatoes. You could also use less sweet potato and add some more veggies.
Spinach: Kale, silverbeet or rainbow chard are great substitutes for spinach. You can completely leave it out as well. It just adds some colour (and, well, some more nutrients ;)).
Coconut milk: I reckon coconut milk is the ideal ingredient but if you really don’t like the coconut flavour, you can sub with regular cream or plant-based cream, if vegan.
You can use milk (plant-based, if needed) too but it’ll make the satay curry less creamy and maybe even watery.
Lemongrass essential oil: 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!
Soy: I don’t eat soy, so I use coconut aminos in this recipe. But if you don’t mind it, feel free to use soy sauce instead.
Peanut butter/Paleo: Instead of peanut butter you can use almond butter and/or cashew butter instead.
Storage
Keep leftovers in an airtight container in the fridge for about 5 days. This satay sweet potato curry will taste even better the next day when all the flavours had time to infuse it.
You can also freeze it in containers for up to 3 months.
📖 Recipe
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 tablespoon curry powder (spice blend)
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ¼-½ teaspoon 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 tablespoon peanut butter
- 1 tablespoon 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!