Satay Sweet Potato Curry

  • 12 Sep - 18 Sep, 2020
  • Mag The Weekly
  • Cookery


· 1 tablespoon coconut oil

· 1 onion

· 2 garlic cloves

· 1 piece ginger

· 3 tablespoons Thai curry paste

· 1 tablespoon peanut butter

· 500 g sweet potato

· 400 ml coconut milk

· 200 g spinach

· 1 lime juice

· Cooked rice, to serve


Melt coconut oil in a saucepan over a medium heat and soften one chopped onion for five minutes. Add the grated garlic cloves and a thumb-sized piece of ginger, and cook for one minute until fragrant. Stir in the Thai red curry paste, smooth peanut butter and sweet potato, peeled and cut into chunks, then add coconut milk and 200 ml water. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 minutes or until the sweet potato is soft. Stir through the spinach and the juice of one lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.