SATAY SWEET POTATO CURRY (Vegan & Delicious)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash offers similar sweetness and texture.

Make peanut butter by adding 2 cups peanuts and 1 tablespoon groundnut oil to the Thermomix jug. Set speed to 4 and blitz until a fine powder. Loosen with more groundnut oil and blend until smooth.

Transfer peanut butter to a container and refrigerate to cool and solidify.

Clean the mixing jug and add 1 cup rinsed basmati rice, 1 cup water, 1 tablespoon oil, and 1 teaspoon salt. Stir with a spatula.

Place the simmering basket on top of the lid and let the Thermomix cook the rice until ready, indicated by a sound.

Clean the mixing jug again and add 2 cloves garlic and 1 tablespoon ginger. Set time for 5 seconds and speed for 5 to chop.

Transfer chopped garlic and ginger to a bowl. Add 1 shallot to the mixing jug, blitz at speed 5 until fine.

Add 1 tablespoon coconut oil and a pinch of salt to the shallots in the mixing jug. Set timer for 5 minutes, temperature to 100 degrees Celsius, and speed to 1 to cook.

Add the chopped ginger and garlic back into the mixing jug and cook for another 2 minutes.

Add the peanut butter, 2 tablespoons Thai red curry paste, and 2 tablespoons maple syrup. Cook for 2 minutes at speed 1.

Add 1 can coconut milk, 1 cup vegetable stock, and 2 medium sweet potatoes to the mixing jug. Set temperature to 100 degrees Celsius and blade to reverse to stir while cooking.

After 10 minutes, add 1 cup cavolo nero and 1 tablespoon lime juice. Stir and cook for another 10 minutes.

Warm 1 tablespoon coconut oil in a wok over medium heat. Add the cooked basmati rice, a pinch of salt, and a sprinkle of chili flakes. Stir to coat the rice in coconut oil.

Add a handful of crispy onions and fresh coriander to the rice and fold everything together.

Check the curry; it should have a creamy texture and the sweet potatoes should be tender but not mushy. Serve the curry with the rice, garnished with crispy onions, fresh coriander, and a squeeze of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary