Sweet Potato Satay Curry/ How to Make Sweet Potato Satay Curry/ Easy Sweet Potato/yams Satay Curry

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often cheaper and provide similar texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Salt is a basic alternative for seasoning.

Peel the sweet potatoes.

Chop sweet potatoes into medium-sized cubes.

Chop a medium-sized onion.

Heat 2 tablespoons of coconut oil in a pan.

Add chopped onions to the hot oil and sweat them until soft, without browning.

Add 2 cloves of crushed garlic and 1/2 teaspoon of grated fresh ginger to the pan.

Wash the sweet potatoes before adding them to the pot.

Add coconut milk and boiling hot water from the kettle to the pot.

Stir in thai red curry paste to taste.

Add pure peanut butter (just crushed peanuts) and stir well.

Cover the pot and check every few minutes, stirring until the sweet potatoes are soft.

Wash 3 big handfuls of baby spinach and add to the pot, cooking until wilted.

Add a generous amount of salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens