The Best Satay Sweet Potato Vegetarian Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be fresher and cheaper.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often more affordable and nut-free.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Cut 600 grams of sweet potato into small cubes and set aside.

Thinly slice 1 onion.

Cut a piece of ginger (frozen) into small pieces.

Chop 2 cloves of garlic.

Melt 1 teaspoon of coconut oil in a pan.

Add the sliced onions to the pan and cook until they start to become translucent.

Add the ginger and garlic to the pan and continue cooking.

Pour in full fat milk and coconut milk, mixing well with the thick red curry paste (1 teaspoon).

Add the cubed sweet potatoes to the mixture.

Let the sweet potatoes cook for about 30 minutes until tender.

When the sweet potatoes are almost ready, add spinach and cook until wilted.

Serve the curry topped with crushed peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens