Satay sweet potato curry recipe

 

Since I started studying nutrition and Ayurveda, I have fallen in love with condiments. And curry became one of my favorites! Do you like it?

 

This vegan satay sweet potato curry is mild and rich, so it is a real people pleaser. You can also use the sauce as a base for using up any vegetables in the fridge.

 

You can serve with freshly cooked rice, roti, or vegan naan bread. The recipe:

 

Ingredients:

 

For the satay sweet potato curry

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

 

Instructions:

 

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 a 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. Spoon the curry over rice or into bowls for dunking the bread in. Garnish with roasted peanuts and/or chili, if you like it spicy.

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