Satay Sweet Potato Curry
, Updated Oct 13, 2022
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Satay Sweet Potato Curry is delicious, quick to make and vegan too! A very satisfying meal that cooks in about 30 minutes and freezes well.
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Although I love summertime, I am secretly relieved when the weather is on the cooler side so I can still enjoy my comfort food dinners 🙂
This sweet potato curry is an incredibly satisfying recipe that I always turn to when I am in need of some belly-warming solace.
Here’s why I think you will LOVE it too!
- Quick and easy
- Vegan
- Hearty and filling
- Very frugal
- Easy to customise
- mild enough for the whole family
The Ingredients – you will need
- Coconut oil or vegetable oil
- Large yellow onion
- Spices: ground cumin, turmeric, garam masala, salt & pepper
- Coconut cream or coconut milk and vegetable stock (broth)
- Peanut butter – I used smooth unsweetened peanut butter but crunchy would work well too!
- Ginger, garlic and tomato paste
- Soy sauce or Tamari to keep the recipe gluten free
- Sweet potatoes – peeled or unpeeled (I leave the skins on for ease and less wastage)
- Chickpeas – reserve their water (aquafaba) to use in other vegan recipes!
- Tenderstem broccoli (broccoli rabe / broccolini) or spinach
- Roasted peanuts and chilli flakes to garnish
- Limes to serve
How to Make Satay Sweet Potato Curry
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Heat the coconut oil and sauté the chopped onions, stirring, for about five minutes over low heat. Stir in the spices and seasoning and continue to cook for a couple of minutes.
STEP 2 Add the coconut cream, peanut butter, ginger, garlic, tomato paste and soy sauce and stir well so that the peanut butter melts into the sauce.
STEP 3 Bring to a simmer and add the sweet potatoes and chickpeas. Partially cover the pot and cook until the sweet potatoes are almost done, about 20 minutes. You want the potatoes to keep their shape and not totally dissolve into the sauce.
STEP 4 Add the broccoli spears (broccolini / Tenderstem broccoli) or spinach leaves, cover and continue to cook for 5 minutes or until the vegetables are tender / have wilted.
STEP 5 Check the seasoning and adjust if needed. Garnish with roasted peanuts and chilli flakes and serve over rice with lime wedges on the side.
Substitutions and FAQs
- This curry is also delicious made with potatoes or butternut squash instead of the sweet potatoes. You might need to adjust the cooking time slightly.
- This curry is fairly mild. Add chillies or a little chilli powder if you like it a bit more spicy.
- Storing and Freezing Cool completely and store in the fridge for up to three days or the freezer for up to three months. If you wish to freeze this sweet potato curry you should opt soya cream as it is less likely to split.
- Add a little maple syrup if you want a touch of sweetness
More Vegan Recipes You Might Enjoy!
- Easy Chickpea And Spinach Curry
- Vegan Chickpea Salad
- Perfect Jacket Potatoes with Vegan Fajitas Topping
- Mushroom Bourguignon – Rich, Delicious and Vegan!
- Vegan Shepherd’s Pie with Jackfruit Ragu
- Sweet Potato, Chickpea and Red Lentil Soup
HAVE YOU MADE MY SATAY SWEET POTATO CURRY RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Satay Sweet Potato Curry
Video
Ingredients
- 1 tbsp coconut oil or vegetable oil
- 1 large sweet onion finely diced
- ½ tbsp garam masala or mild curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp salt
- ½ tsp ground pepper
- 240 ml (1 cup) coconut cream or coconut milk / soya cream
- 480 ml (2 cup) hot vegetable stock (broth)
- 2 tbsp smooth peanut butter
- ½ tbsp ginger paste or freshly grated ginger
- 1 tsp garlic paste or fresh minced garlic
- 1 tsp tomato paste
- 1 tbsp soy sauce or Tamari
- 450 g (1lb) sweet potatoes , cubed
- 400 g (14oz) chickpeas , drained
- 10 tenderstem broccoli spears (broccoli rabe / broccolini) or spinach
- 2 tbsp chopped roasted peanuts , to garnish
- Chilli flakes , to garnish
- Thai basil leaves , to garnish
- Lime wedges , to serve
Instructions
- Heat the coconut oil and sauté the chopped onions for about five minutes.
- Stir in the spices and seasoning and continue to cook for a couple of minutes.
- Add the coconut cream, peanut butter, ginger, garlic, tomato paste and soy sauce and stir well so that the peanut butter melts into the sauce.
- Bring to a simmer and add the sweet potatoes and chickpeas. Partially cover the pot and cook until the sweet potatoes are almost done, about 20 minutes.
- Add the broccoli spears or spinach leaves, cover and continue to cook for 5 minutes or until the vegetables are tender / have wilted.
- Check the seasoning and adjust if needed.
- Garnish with roasted peanuts, Thai basil and chilli flakes and serve over rice with lime wedges on the side.
Notes
- This curry is also delicious made with potatoes or butternut squash instead of the sweet potatoes.
- You might need to adjust the cooking time slightly. This curry is fairly mild. Add chillies or a little chilli powder if you like it a bit more spicy.
- Cool completely and store in the fridge for up to three days or the freezer for up to three months.
- If you wish to freeze this sweet potato curry you should opt soya cream as it is less likely to split.
- Replace the ground spices with a few teaspoons of Thai Red Curry paste (check it is vegan).
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
No mention of where to add the stock so I guess it is with the coconut milk
I just wanted to leave a comment here that I have made this several times with a variety of greens and have had impressive results! My friends have compliments about the recipe. Thank you for sharing, it’s become a staple in my household!