Satay sweet potato curry

February 27, 2020
Family Verdict:


  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, grated
  • thumb-sized piece ginger, grated
  • 3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)
  • 1 tbsp smooth peanut butter
  • 500g sweet potato, peeled and cut into chunks
  • 400ml can coconut milk
  • 200g bag spinach
  • 1 lime, juiced
  • dry roasted peanuts, to serve (optional)

  1. Put 1 tbsp  oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
  2. Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
  3. Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
  4. Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.


Another day, another vegetarian/vegan offering. This has become a bit of a theme purely because the other "stuff" i am doing tends to be staples/things off here. Last night I cooked Pork and noodle stir fry - which I used to do all the time but haven't for a while. And it was still good! I tried to add a link just now, and see I have never published it. That is a major omission which I will remedy ASAP - if I tell you it is from the redoubtable Mr Peng, I hope you will understand.

Anyway this is not from Mr Peng, but from some random website. I had sweet potatoes which are, let's face it a bit of a Marmite vegetable. They (and Butternut squash) seem to becoming mainstay staples of the flexitarean movement. Fine if you like them, but TBH I find the taste and texture of both a little, how shall we say, dull. Sortof sweet, but used in savoury food they lack any of the umami notes that I think are key to a good successful main. You need to add umami, and do so in sufficient quantity to mask the slightly cloying sweetness you other wise get. Oh and add sometexture, as these once cooked have all the mouthfeel of a farleys rusk soaked in hot milk. If you know what I mean.

So this was cooked with trepidation and a little sigh, as I know I would get hate from the 2 youngest offspring. However off i went - spinach and peanuts should add some backbone to the flavour with some thai curry paste.

The result was not unpleasant but slightly generic thai style curry with a soft centre. We ate it, I had enough left over to freeze for when the Eldest returns from Uni for Easter, and I will probably never do it again. Unlike Mr Peng's pork and noodles

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