Satay sweet potato curry

I made this and my husband said it was a winner. I think it tastes fancy enough for a dinner party.

Ingredients

  • 1 tblsp rapeseed oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 tsp grated fresh root ginger
  • 1 tblsp mild curry powder
  • 1/2 tsp turmeric
  • 1 tblsp tomato purée
  • 1 tblsp light soy sauce
  • 2 tblsp smooth peanut butter
  • 400ml tin coconut milk
  • 1 sweet potato, peeled and cut into chunks
  • 100gkale, thick stalks discarded, leaves chopped
  • 1 lime, juice only
  • 1/2 tsp salt
  • freshly ground black pepper
  • 2 tblsp roasted peanuts, to garnish

Method

  1. Heat the oil in a saucepan and fry the onion, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices.

  2. Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml boiling water. Whisk while bringing to the boil and then add the sweet potato chunks. Turn down the heat and cook uncovered for 20 minutes until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid.

  1. Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper.

Serve with rice. Sprinkle with the roasted peanuts before serving.

References

Cook, Sarah (unknown). Satay sweet potato curry. BBC Food. https://www.bbc.co.uk/food/recipes/satay_sweet_potato_curry_59527

Tags

  • Recipe
  • Dinner
  • Quick
  • Easy