Private chef recipe: Satay sweet potato and spinach curry

Making exotic, great tasting food doesn't have to be difficult, especially when it comes to this delicious Indian inspired vegan curry.

Jessica Carpenter

Author

£25

Freelance cook who is passionate about all things food - you'll always find me in the kitchen! I am a strong believer that food should be exciting, colourful and full of different flavours and textures. Trained at Leiths School of Food & Wine.

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Method

STEP 1
Melt 1 tbsp coconut oil in aover a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
STEP 2
Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
STEP 3
Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
STEP 4
Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

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Ingredients

1 tbsp coconut oil

1 onion, chopped

2 garlic cloves, grated

Thumb-sized piece ginger, grated

3 tbsp Thai red curry paste (check the label to make sure it’s vegetarian/ vegan)

1 tbsp smooth peanut butter

500g sweet potato, peeled and cut into chunks

400ml can coconut milk

200g bag spinach

1 lime, juiced

Cooked rice, to serve (optional)

Dry roasted peanuts, to serve (optional)

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