Sweet Potato Satay Curry

Preparation : 45 Minutes

Serves : 4

Ingredients :

CURRY PASTE

• 1 tbsp coriander seeds
• 4 long red chillies
• 2cm cube ginger, peeled
• 1 tbsp ground paprika
• 4 garlic cloves
• 2 limes, zest and juice
• 2 stalks fresh lemongrass, white part only
• 50g peanut oil

CURRY

• 1 tbsp oil
• 1 large brown onion, chopped
• 3 garlic cloves, minced
• 2cm cube ginger, peeled and chopped finely
• 3 tbsp red thai curry paste (homemade as above or store bought)
• 1 tbsp smooth peanut butter
• 500g sweet potato, peeled and cut into chunks
• 400ml can coconut milk
• 200ml water
• 150g spinach
• Cooked rice, to serve
• 1 lime, juiced (optional)
• Salt & pepper, to taste
• ½ cup peanuts, chopped (optional)

Method :

1. If making the curry paste from scratch, use a mortar and pestle to finely grind ingredients together. Alternatively, place all ingredients in a food processor and blend until smooth. 
2. Melt oil in a saucepan over medium heat and cook onion until soft. Add garlic and ginger, and cook until fragrant. 
3. Stir in the red Thai curry paste, smooth peanut butter and sweet potato. Pour in the coconut milk and water. 
4. Bring contents to the boil. Once boiled, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft. 
5. Stir through the spinach and the juice of one lime. Season with salt and pepper.  
6. Serve with cooked rice. Top curry with chopped peanuts if you’d like a bit of crunch! 

Recipe by A Better Choice

Shop for your ingredients in-store or online.