Sweet Potato & Spinach Satay Red Curry
A truly simple red curry with a sublime hint of peanut packed full of sweet potato and spinach.
Servings
4
Ready In:
45min
Good For:
Dinner
Introduction
About this Recipe
By: Amanda Higgins
This is really the most deliciously simple curry. I saw it on a BBC food site and thought I would give it a try. My vegan daughter now asks for it all the time.
Sweet potato, although it is a carbohydrate, it has a lower glycemic load than potato. This means it breaks down slowly in the body, making it a good nutritional choice. Combining it with loads of spinach, garlic and ginger it really is a ‘good for you’ meal.
The smell, while it is cooking, is amazing and the tastes is glorious. A new family favourite.
Ingredients
- 1 Tablespoon oil – coconut or cooking olive oil
- 1 large onion finely diced
- 2 cloves of garlic grated or very finely chopped
- 1 thumbsize piece of fresh ginger grated or very finely chopped
- 3 Tablespoons red Thai curry paste ( check label it is gluten free/vegan/vegetarian) I used the Blue Dragon Red Thai curry paste OR you could make your own!
- 1 Tablespoon smooth sugar free peanut butter
- 600g sweet potato chopped into 2cm chunks – try to keep the chunks roughly the same size so they all cook at the same time. You don’t want some turning to mush and other still undercooked.
- 1 bag 200g baby spinach
- Fresh Coriander – 100g – chopped
- 400ml coconut milk
- 200ml water
- 1 lemon – juiced
- Toasted almond slivers or toasted peanuts to serve
Step by Step Instructions
Step 1
Melt the oil in a large frying pan and add the onions. Allow these to cook for a little while until they are translucent. Add the grated ginger and garlic, together with the peanut butter and red Thai curry paste. Give this a good stir to combine.
Step 2
Add the sweet potato to the pan and stir to coat with all the lovely sauce. Pour in the coconut milk and the water. Stir again. Reduce the heat. Pop a lid on and allow it to bubble away until the potato is cooked but not mushy. You should be able to pop a fork in easily. Usually about 25 minutes.
Step 3
Stir through the baby spinach. It will wilt and cook in the heat of the curry.
Step 4
Taste the curry. Add the squeezed lemon juice to the curry. Season a little if it needs it. Add the chopped coriander the the pan.
Step 5
Sprinkle with the toasted nuts and serve with some basmati rice.
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Sweet Potato & Spinach Satay Red Curry
- Total Time: 1 hour
- Yield: Serves 4
- Diet: Vegan
Description
What a wonderful curry this turned out to be. It is full of flavour and very light despite it being made with sweet potato. A fully vegan, gluten free healthy curry, perfect for a weekday night dinner or an add on to a Thai curry dinner party.
Ingredients
- 1 Tablespoon oil – coconut or cooking olive oil
- 1 large onion finely diced
- 2 cloves of garlic grated or very finely chopped
- 1 thumbsize piece of fresh ginger grated or very finely chopped
- 3 Tablespoons red Thai curry paste ( check label it is gluten free/vegan/vegetarian) I used the Blue Dragon Red Thai curry paste OR you could make your own!
- 1 Tablespoon smooth sugar free peanut butter
- 600g sweet potato chopped into 2cm chunks – try to keep the chunks roughly the same size so they all cook at the same time. You don’t want some turning to mush and other still undercooked.
- 1 bag 200g baby spinach
- 100g chopped fresh coriander
- 400ml coconut milk
- 200ml water
- 1 lemon – juiced
- Toasted almond slivers or toasted peanuts to serve
Instructions
- Melt the oil in a large frying pan and add the onions. Allow these to cook for a little while until they are translucent. Add the grated ginger and garlic, together with the peanut butter and red Thai curry paste. Give this a good stir to combine.
- Add the sweet potato to the pan and stir to coat with all the lovely sauce. Pour in the coconut milk and the water. Stir again. Reduce the heat. Pop a lid on and allow it to bubble away until the potato is cooked but not mushy. You should be able to pop a fork in easily. Usually about 25 minutes.
- Stir through the baby spinach. It will wilt and cook in the heat of the curry.
- Taste the curry. Add the squeezed lemon juice to the curry. Season a little if it needs it. Add the chopped coriander the the pan.Sprinkle with the toasted nuts and serve with some basmati rice.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
Keywords: Amanda In The Kitchen, The Health Nut, Vegan curry, Sweet potato curry, Red Curry, Satay Curry
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