Thick, rich, creamy and downright delicious – this Satay Sweet Potato Curry is a nourishing as it is satisfying! It’s made all in one pot, packed full of healthy ingredient and cooks up in under 30 minutes. | Grain Free + Dairy Free + Vegan
This Satay Sweet Potato Curry is the kind of comfort food I live for. It’s simple, healthy, filling and delicious. It’s so good it feels like it should be bad, and yet it’s made with almost exclusively wholesome ingredients.
And there’s just something so satisfying about enjoying sweet potatoes in savoury dishes. Add in a splash of chilli sauce and throw in a bit of curry spice… *chef’s kiss*.
What is Satay?
Though it’s often associated with Thai food, Satay is a marinated meat-dish with origins based in Indonesia. It’s grown so popular, that it’s also considered a part of the national cuisine in several difference countries including Malaysia, Singapore and Indonesia.
Because of it’s popularity and widespread use, there are hundreds of different versions of satay, sauce sauce and satay curry.
This Satay Sweet Potato Curry recipe is fusion of a Thai-style and an Indonesian satay. The spices are more commonly used in India cuisines while the peanut sauce is more akin to a Thai curry.
How to Make this Satay Sweet Potato Curry
Altogether, this recipe can be made in one pot. The prep time may vary, but the curry should easily be cooked in less than 30 minutes.
- Aromatics: Chopped onion, finely chopped or grated garlic cloves and a small piece of ginger.
- In a large pot, melt coconut oil then add the onion. Cook to soften, then add the garlic and ginger. Cook another few minutes until fragrant.
- Spices + Tomato: Ground turmeric, curry powder and tomato paste.
- Add to the pot and gently cook 1-2 minutes to unlock their full flavour.
- Peanut Sauce Flavourings: A full can of coconut milk, a few tablespoons peanut butter and a bit of gluten free soy sauce (or tamari).
- Mix in the peanut butter and soy sauce until mixed in fully, then add the coconut milk. Mix into a thick sauce and bring to a gentle simmer.
- Veggies: Sweet Potato and Kale.
- Add a large sweet potato, peeled and chopped and cook for about 12-15 minutes until it’s fork tender. Add chopped kale in the final few minutes of cooking. A few minutes in the pot should be just enough to soften the leaves.
- Final Seasonings: Lime juice, salt and pepper.
- Add the juice from one lime (about 1-2 tablespoons depending on the size). Mix everything together well, then taste and season with additional salt and pepper if needed.
Substitutions and Additions
- You can swap out the sweet potato for butternut squash.
- Instead of kale – use spinach leaves or other leafy greens.
- To make this paleo friendly /soy free:
- Use coconut aminos instead of soy sauce/tamari and add more salt at the end.
- Use almond butter in place of peanut butter. Almond butter will make for an earthier flavoured curry.
- More ground spices: The spices in this recipe are kept to a minimum, but you could easily add a teaspoon of garam masala or cumin for an earthier flavour. For a bit of heat, add 1/2-1 teaspoon chili powder.
- Make it spicy: As is, this is a very mild curry without much heat at all. I serve mine topped with a good drizzle of sriracha but you can also add a fresh red chili to the pot along with the garlic and ginger.
- More protein: Bulk out this curry with a can of chickpeas or red lentils. You’ll end up with an even more filling and protein packed meal.
Serve this curry over a bed of rice or quinoa – something to soak up all the saucy, curry flavour. To keep this meal grain free you can serve it over a bed of cooked cauliflower rice. Add a few lime wedges on the side for an extra hit of acidity at the end.
Optional toppings: freshly sliced spring onions, cilantro, chopped peanuts and/or sriracha.
Leftovers should be kept in an airtight container in the fridge and used up within 5 days.
- 1 tablespoon coconut oil
- 1 large onion, diced
- 1 tablespoon | about 3 clove, crushed
- 1/2 inch piece ginger, grated or finely chopped
- 1 tablespoons mild curry powder
- ½ teaspoon turmeric
- 1 tablespoon |16 g tomato purée
- 1 tablespoon | 15 ml gluten free soy sauce or tamari
- 3 tablespoons | 48 g smooth peanut butter
- 1 14 oz | 400 g can unsweetened coconut milk
- 1 large | about 15oz sweet potato, peeled and cut into chunks
- 3 cups | 80 g kale, thick stalks discarded, leaves roughly chopped
- 1 tablespoon | 15 ml, lime juice
- Salt and freshly ground black pepper to taste
- Fresh cilantro/coriander leaves
- Roasted peanuts, chopped
- In a large cooking pot warm the oil on a medium heat. Once warm, add the onion. Cook 5-7 minutes until soft it starts to turn translucent.
- Add the garlic and ginger to the onion. Cook another 2 minutes.
- Add the turmeric, curry powder and tomato paste. Mix well and cook 2 minutes.
- Stir in the peanut butter, soy sauce and coconut milk. Mix until combined. Cook over a medium-high until it begins to simmer.
- Add the sweet potatoes and cook over a medium-low heat for about 12-15 minutes until the sweet potatoes are fork-tender.
- Add the chopped kale and cook another 2-3 minutes until the leaves have softened.
- Add the lime juice. Taste and season with salt and pepper as you see fit.
- Serve over a bed of rice. Top with sriracha and cilantro (coriander) if desired and enjoy.
- Full fat coconut milk will make for a creamier curry, but you can also use light coconut milk.
- Make this recipe soy-free: use coconut aminos in place of the soy sauce and add an extra 1/2-1 teaspoon salt (or more to taste)
- Leftovers should be kept in an air tighter container in the fridge up to 4 days.