Satay sweet potato curry is a gloriously spicy & easy one-pot vegan recipe with Thai influences featuring peanut butter & coconut milk.
Cooking this delicious vegetable curry takes a leisurely 45 minutes and only 15 minutes of active work in the kitchen.
Thai Influenced Sweet Potato and Peanut Curry
This delicious vegan satay sweet potato curry is influenced by Thai flavours and it is absolutely superb.
It comes hot on the heels of my Indian inspired sweet potato curry which is also vegan. Both rely on the wonders of coconut milk to produce a wonderful silky spicy sauce.
This recipe uses massaman curry paste as a base flavour for the satay flavoured sauce.
They are often associated with nuts as a result it the perfect base for this vegetable satay curry.
It’s joined by a little peanut butter to turn up the nuttiness another notch and it all cooks in a single pan whilst you chill out and wait for dinner!
If vegan curries with South-East Asian flavours are your thing be sure to take a look at my vegan mushroom rendang.
Frequently Asked Questions
Is all massaman curry paste vegan?
Traditionally the ingredients for massaman curry are vegan, however, you should check the packet for whichever brand that you choose.
I use Maesri paste which does not claim to be vegan-friendly, but, there are no animal products listed on the packet.
Can I make massaman curry paste?
Yes making massaman curry paste at home is perfectly possible, I even have a homemade massaman curry paste recipe.
Can I use low-fat coconut milk?
If you must, then yes, although it is not a product that I use or recommend. I find it all a bit insipid and that flows into the dish that you cook with it.
Can I toast my own peanuts?
Yes, I usually do it in an air fryer. Pop them in a tin and cook them for 5-8 minutes at 180°C or 350°F stirring every couple of minutes.
You can also do this in the oven at the same temperature for around 15 minutes. Toasting in a pan works too, just pop them in a frying pan over a medium heat.
You need to keep an eye on your nuts though, the margin between toasted and burnt is very narrow!
Can I make this in advance?
Yes, this reheats very well and will stay fresh in the fridge for 3-4 days. You may need to add a little more liquid when you are reheating the dish.
I personally do not like freezing sweet potatoes because the texture breaks down when defrosted.
I like to serve my satay sweet potato curry with rice, I ordinarily go for plain rice with lots of coriander and a squeeze of lime.
However, if you wanted something a little more special then some rich coconut rice would work wonderfully too!
Noodles also make a nice addition to this dish, this Thai glass noodle salad would work wonderfully.
If you wanted a side salad I would go for something like my spicy cucumber salad.
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 24cm or 10″ saucepan.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- Weighing scales and or measuring cups and spoons.
- Stirring and serving spoons.
- Citrus zester.
This delicious and simple Thai-influenced satay sweet potato curry features a creamy massaman curry based coconut milk sauce and it all cooks in one-pot.
- 350-400g (2-2½ Cups) Sweet Potato
- 100g (⅔ Cup) Onion
- 4 Cloves Garlic
- 1 Thai Birds Eye Chilli
- 2 Tbsp Cooking Oil
- 50g (3 Tbsp) Massaman Curry Paste
- 2 Tbsp Peanut Butter
- 1½ Tbsp Light Soy Sauce
- 1 Lime
- ½ Tsp Ground Turmeric
- 200ml (7oz) Tin Coconut Milk
- 250ml (1 Cup) Vegetable Stock
- 100g (1 Cup) Sugar Snap Peas
- 3-4 Tbsp Toasted Unsalted Peanuts
- Lots of Coriander
- Cut the onion in half, peel it and then cut it into half-moon shapes around 5mm (¼") thick.
- Peel the garlic cloves and slice them as finely as you can.
- Cut the chilli into rounds as thinly as you can.
- Heat the oil in a 20cm or 8" saucepan over a medium heat and when it is hot add the onions then soften them for 10 minutes stirring occasionally.
- Add the garlic, sliced chilli and curry pasta and stir for 2 minutes.
- Pour in the coconut milk, vegetable stock, soy sauce and peanut butter and stir.
- Zest the lime into the curry sauce and squeeze in the juice of half of the lime, the stir and have a taste, add more soy sauce if you want it to be a little saltier.
- Peel the sweet potato and cut it into a 15-20mm (½-¾") dice and add it to the curry.
- Reduce the heat to low and simmer for 20-25 minutes or until the sweet potato is fork-tender.
- Cut the sugar snap peas in half at a 45° angle and add them to the curry and cook for 1-2 minutes.
- Serve sprinkled with toasted peanuts and lots of coriander.
Amount Per Serving: Calories: 804Total Fat: 54gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 9mgSodium: 1167mgCarbohydrates: 70gFiber: 13gSugar: 21gProtein: 20g
Calorific details are provided by a third-party application and are to be used as indicative figures only.