Ballyseede Castles Veganuary Recipe

Satay Sweet Potato Curry

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 4 people

Ingredients

1 tbsp coconut oil

1 onion, chopped

2 garlic cloves, grated

Thumb-sized piece of ginger, grated

3 tbsp Thai red curry paste, checking the label to ensure it is vegetarian or vegan

1 tbsp smooth peanut butter

500g sweet potato, peeled and cut into chunks

400ml can of coconut milk

200g bag of spinach

1 lime, juiced

Cooked rice, to serve (optional)

Dry-roasted peanuts, to serve (optional)

Method

Step 1

Melt 1 tbsp of coconut oil in a saucepan over a medium heat and soften the chopped onion for five minutes. Add the grated garlic cloves and ginger and cook for one minute, until fragrant.

Step 2

Stir in the Thai red curry paste, smooth peanut butter and sweet potato. Add the coconut milk and 200ml of water.

Step 3

Bring to the boil, reduce the heat and simmer uncovered for 25–30 minutes, or until the sweet potato is soft.

Step 4

Stir through the spinach and lime juice, then season well. Serve with cooked rice and, for some extra crunch, sprinkle over a few dry-roasted peanuts.