Satay Sweet Potato Curry

Satay sweet potato curry is packed with veggies, creamy and incredibly delicious. Made with peanut butter and only mildly spicy, this curry is a definite crowd-pleaser.

I'm a massive fan of creamy and rich curries, and this satay sweet potato curry is one of my absolute favorites.

It's just the kind of comfort food you need on a cold night when you feel like you could do with a treat, but you don't want to order in.

And frankly, this vegan satay curry is so delicious and easy to make that there's really no need to spend money on takeaway.

It has a good mix of sweetness and spiciness plus extra flavor and texture from the peanut butter and coconut milk.

I love it over a bowl of basmati rice or jeera rice, but it's also great simply mopped up with some warm naan bread.

Why you'll love this satay sweet potato curry

• Incredible flavors and texture
• Easy to make with simple ingredients
• You can easily adjust the spiciness to suit your taste

Ingredients and substitutions

Coconut oil — Sauteeing the onion in a bit of coconut oil sets up an excellent flavor base for this satay curry.

Onion — Dice the onion finely so it becomes translucent quickly. You can also blitz it in a food processor together with the garlic and ginger.

Garlic and ginger — Fresh garlic and ginger are best for flavor but if you don't have them on hand, use a garlic-ginger paste instead.

Red chili pepper — Adjust the amount of red chili pepper to your preferred level of spiciness.

Tomato paste — A tablespoon of double-concentrated tomato paste adds extra flavor and color to this curry.

Curry powder — Use a mild curry powder for a family-friendly meal or make it fiery with a medium or hot curry powder.

Soy sauce — This is optional, but I like to add it because it helps bring the flavors together.

Peanut butter — Use a natural smooth peanut butter in this curry.

Coconut milk — Full-fat coconut milk makes the sauce extra creamy.

Chickpeas — I use canned chickpeas to make this curry, but you can also use dried chickpeas that you've soaked and cooked from dried.

Sweet potatoes — The sweetness of the potatoes pairs great with the curry flavor and peanut butter.

Kale — I made this curry with cavolo nero (Tuscan kale). If you're not a fan, use some baby spinach or collard greens instead.

How to make sweet potato satay curry

Heat the coconut oil in a large, deep pan and cook the onion for 3-4 minutes over medium heat until translucent.

Add the garlic, ginger and red chili pepper and continue to cook for another minute.

Stir in the tomato paste, then add the curry powder and soy sauce and stir to combine.

Add the peanut butter and coconut milk and stir until combined.

Bring to a simmer, then add the chickpeas, sweet potatoes and water.

Place a lid on the pan and simmer for 20 minutes, stirring from time to time.

Add the kale and cook for another 2-3 minutes.

Stir in the chopped peanuts and fresh coriander, season to taste and serve over your favorite rice or with naan bread.

Leftovers and storage

• This vegan satay curry tastes even better the next day as the flavors have more time to develop, so it's a great meal prep.
• Store the curry for up to 5 days in an airtight container in the fridge and reheat on the stovetop or in the microwave.
• The curry freezes well for up to 3 months. Defrost it overnight in the fridge before reheating.

Recipe notes and tips

• You can make this curry with butternut squash instead of sweet potatoes.
• Sprinkle some extra chopped tomatoes on individual bowls before serving.
• You can substitute the natural smooth peanut butter with a crunchy version for a little bit of extra texture.

If you liked this satay sweet potato curry recipe, you might also like some of my other easy vegan curries:

• Chickpea Korma Curry
• Vegan Thai Yellow Curry
• Vegan Mushroom Masala Curry
• Vegan Panang Curry
• Pineapple Tofu Curry

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