Go Back
–+ servings
Sweet Potato Satay Curry displayed in a large pot with serving spoon. Pot is displayed on white marble background
Print Recipe
5 from 16 votes

Sweet Potato Satay Curry

This Sweet Potato Satay Curry is packed full of flavour and is a warming and comforting recipe to make. It can be made using just one pot or pan, is simple and easy to make and costs just under under 85p per person!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

Equipment

  • Chopping Board
  • Knife
  • large oven-proof pot

Ingredients

  • 1 red onion
  • 3 garlic cloves
  • 1 tbsp mild curry powder
  • 1 tsp paprika
  • 1 tsp turmeric
  • pinch chilli flakes
  • 1 sweet potato large
  • 1 can chickpeas drained
  • 1 can coconut milk
  • 1 vegetable stock cube/pot
  • 2 tbsp peanut butter (crunchy or smooth)
  • rice to serve optional
Metric - US Customary

Instructions

  • Firstly, roughly slice the onion into chunks, chop the sweet potato into small cubes and finely slice the garlic.
  • Add the roughly chopped onion to a large oven proof pot with oil and fry for 4-5 minutes until softening and going slightly charred.
  • Now add the garlic, sweet potato and spices and stir to combine.
  • Then add the drained chickpeas, coconut milk, 1/3rd can water (135ml), stock cube as well as peanut butter and stir to combine together.
  • Once simmering transfer to the oven and bake at 200C/390F (fan oven) for 30 minutes. Meanwhile boil rice to serve with the curry.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In an airtight container in the fridge for 2-3 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave.
To Freeze: Allow to cool, store in a sealed container in the freezer for up to 4 months. Defrost, and reheat until piping hot in a pot or microwave (you may need a splash of water).
Tip 1: Try to chop the sweet potato into even size chunks so they cook evenly.
Tip 2: If you love spicy curries then just up the curry powder or add in chilli flakes to taste.
Tip 3: You can add chicken or tofu in before placing in the oven to bake or top with cooked prawns before serving. You could also swap rice for quinoa for an added protein boost.

Nutrition

Calories: 327kcal | Carbohydrates: 24g | Protein: 8g | Fat: 21g | Saturated Fat: 14g | Fiber: 7g | Sugar: 6g