Sweet Potato Satay Curry

Hey everyone, I’ve got a curry recipe for you that’s not too spicy but has a little kick to it. I was SO IMPRESSED with this little recipe that I made up on the spot using all my fav ingredients, starting the same as most my recipes, with garlic, onions and cumin…

I’ve recently published a video on my Youtube channel so be sure to check that out first!


  • Coconut Oil
  • Onion
  • Garlic
  • Cumin
  • Salt & Pepper
  • Coconut Milk
  • Thai Red Curry
  • Chopped Tomatoes
  • 3 Sweet Potatoes
  • Quorn Pieces
  • Peanut Butter
  • Basmati Rice
  • Pitta
  • Natural Yoghurt


  • In a large saucepan melt a spoonful of coconut oil and sautΓ© a diced onion and a few crushed garlic cloves
  • Add some seasoning – cumin, salt and pepper and let the onion and garlic sweat
  • Next add a table spoon of Thai red curry paste and a tin of coconut milk and chopped tomatoes and stir
  • Once mixed, peel and dice three sweet potatoes and add to the pan
  • (OPTIONAL) I had some spare Quorn ‘chicken’ pieces in the freezer so I added those to the saucepan also
  • Add as much peanut butter as you’d like – I went for 2 big table spoons worth
  • Turn the heat down to med-low and put a lid on and let the curry simmer away until the sweet potato and Quorn is cooked through
  • In a separate saucepan add a cup of basmati rice to two cups of boiling water to a pan and on a low-med heat and let it simmer – I find that for 3-4 portions, 1 cup of rice is perfect
  • Once ready, the rice will have fully absorbed the water and you can serve
  • I added a spoon of natural yoghurt and a toasted pitta to mine
  • Like most of my recipes, this is a great one to make in bulk to keep some in a Tupperware to have another day

Thanks for reading,

A x


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