If you are looking for a new recipe to try for meat-free Mondays, look no further! This satay sweet potato curry has it all – exotic flavours, delicious sweet potato and it is super easy to make as well! With both spinach and sweet potato, the meal has two of your five-a-day essentials, and comes in at under 400 calories!
Full of flavour, super delicious, and a meal the whole family will love, there is no reason this shouldn’t be your dinner tonight! You can adjust the spice level by adding in more or less curry paste.
- 1 tablespoon coconut oil
- 1 onion, chopped fine
- 3 cloves garlic, crushed
- Thumb-sized piece of ginger, grated fine
- 3 tablespoon vegetarian Thai red curry paste
- 2 tablespoon smooth peanut butter
- 500g sweet potato, peeled and chopped into chunks
- 400ml can coconut milk
- 250g spinach
- 1 lime, juiced
- Dry roasted peanuts to serve
- Place a saucepan over medium heat and add in the 1 tablespoon of coconut oil. Allow to melt.
- Add in the chopped onion and allow to cook and soften for 5 minutes. Add in the crushed garlic and grated ginger, cooking for another minute until all fragrant.
- Stir in the Thai red curry paste, the peanut butter, and the chopped and peeled sweet potato.
- Pour in the 400ml coconut milk and an additional 200ml of water.
- Allow the curry to come to a boil, and then turn down the heat and leave uncovered to simmer for up to 30 minutes. Make sure to stir now and then to prevent the curry from sticking to the pot.
- Cook until the sweet potato is soft.
- Stir in the spinach and the juice of the lime, seasoning with salt and pepper to taste.
- Allow the spinach to wilt slightly, and remove the curry from the heat.
- Serve the curry on top of cooked rice, and sprinkle with some dry roasted peanuts.
How To Cook Perfect White Rice
How often have you cooked an amazing curry, only for it all to be let down by rice that is starchy, clumpy, and sticky?
Here is how to cook perfect white rice to go well with your satay sweet potato curry!
- 2 cups of basmati rice
- 3 cups of water
- Pinch of salt
- 1 tablespoon of butter
- Pour the basmati rice into a large pot and cover it with water. Using your hand, swirl the rice around in the water until the water becomes milky.
- Drain the milky water and repeat until the water is clear – this might take some time but makes a huge difference with how the rice turns out.
- Cover the rice with fresh water and allow it to soak for 30 minutes.
- After 30 minutes, drain the rice and cover it with the 3 cups of water. Add the salt and the butter and place the lid on the pot.
- Bring the rice to the boil and turn off the heat. Do not lift the lid. Leave the lid closed for 40 minutes.
- After 40 minutes, lift the lid and fluff the rice, then serve!
This might seem like a long-winded way to make rice, but once you try it and get it right, it will be your favourite method of preparing rice for curry! You could sprinkle some chopped coriander over the rice for some extra flavour too! It is the perfect rice to serve with the meat-free satay sweet potato curry!