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Satay sweet potato curry |
This vegan satay sweet potato curry is both mild and rich so it is a real people pleaser. |
Serves - 2 Heat ViewBag.Recipe.Heat (1-5) |
Rating - 4 (1-5) |
Prep Time 20 Minutes Cooking Time 30 Minutes
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Ingredients |
1 Tablespoon Vegetable Oil
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1 Onion, finely chopped
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1 Garlic clove, crushed
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2 Teaspoon Ginger, grated
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1 Tablespoon Curry Powder
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½ Teaspoon Turmeric
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1 Tablespoon Tomato Purée
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1 Tablespoon Light Soy Sauce
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2 Tablespoon Butter
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1 Millilitre Coconut Milk
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400 Gram Potato, cut into chunks
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100 Gram Kale, chopped
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1 Lime, juice only
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Salt
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Method |
Heat the oil in a saucepan and fry the onion, with the lid on, until softened.
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Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes.
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Stir in the spices.
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Boil the kettle.
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Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml boiling water.
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Whisk while bringing to the boil and then add the sweet potato chunks.
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Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened.
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If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid.
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Stir in the kale and cook for 1 minute.
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Taste and season with lime juice, salt and pepper.
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