Sweet Potato & Spinach Satay Red Curry

A truly simple red curry with a sublime hint of peanut packed full of sweet potato and spinach.



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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.


  • 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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