Creamy Sweet Potato Satay Curry
This creamy satay curry has been going down a storm at DE HQ at the moment! It’s safe to say that we’re all obsessed with it (and we think you will be too). It’s super flavoursome; full of ginger, garlic, spices, chilli, creamy coconut, cosy sweet potato, crunchy peanut butter and zesty lime. For a tasty meal, team it with steamed quinoa and tenderstem broccoli.
- Prep time
- 17 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cloves garlic
- 2 red chillies
- 1 small chunk of ginger
- 1 brown onion
- 1 teaspoon ground turmeric
- 2 teaspoons curry powder
- 1 teaspoon fine sea salt
- 1 pinch of freshly ground black pepper
Instructions
- 1
To make the curry paste, simply add all the ingredients to a mini-chopper or food-processor and blitz into a coarse paste.
- 2
Warm the olive oil in a large, deep saucepan or casserole dish set over medium–low heat. Add the curry paste and cook for 15–20 minutes until fragrant and golden.
- 3
Stir in the sweet potato, tofu, peanut butter, maple syrup, tamari and coconut milk. Half-fill the empty coconut milk tin with water and pour into the pan.
- 4
Bring to a simmer and cook for 30 minutes, adding the chickpeas after 15 minutes, until the sweet potato is tender and the curry has thickened. Stir frequently to prevent it sticking to the pan.
- 5
Stir in the spinach until wilted, then add the lime zest and juice. To serve, divide into bowls and top with the coriander and peanuts (if using). Delicious with steamed quinoa and tenderstem broccoli.