Satay Sweet Potato Curry (suitable for vegetarians and vegans, however, you can add chicken pieces)

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.

Peel and cube the sweet potatoes.

Heat vegetable oil in a large pot over medium heat.

Add cumin seeds and sauté until they start to pop, about 1 minute.

Add chopped onion and cook until translucent, about 5 minutes.

Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.

Add chopped tomato and cook until softened, about 3-4 minutes.

Mix in coriander powder, turmeric, garam masala, cayenne pepper, and salt; cook for 1 minute.

Add sweet potatoes and stir to coat with the spice mixture.

Pour in coconut milk and bring to a simmer.

Cover and cook until sweet potatoes are tender, about 15-20 minutes.

Stir occasionally and add water if the curry gets too thick.

Once cooked, remove from heat and stir in lime juice and chopped cilantro.

Serve hot with rice or naan.

Cooking Techniques

Spice Level:

Dietary