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This amazing vegetarian curry is so easy to make & absolutely delicious. Serves 6 (cost of marinade per serving 23p):


  • 1 tablespoon coconut oil

  • 1 medium onion chopped

  • 200ml water

  • 600g sweet potato cubed

  • 3 tablespoons of Karen's Spicy Marinade

  • 2 tablespoons of smooth peanut butter

  • 2 heaped tablespoons of tomato puree

  • 400ml can of coconut milk

  • Small bag of spinach

  • Juice of half a lime

  • Handful of crush salted peanuts (optional)

Satay Sweet Potato & Spinach Curry

Sweet Potato and Spinach Satay << Back to Recipes

Heat coconut oil & add onion, cook for five minutes then add the marinade, peanut butter, coconut milk, water & tomato puree mixing well then add the cubed sweet potato.


Bring to the boil, turn down heat & simmer, uncovered for 30-40 minutes or until the sweet potato is soft (check after 30 minutes for an al dente texture which I prefer). For a thicker sauce, add cornflour mixed with a little water.


Garnish with crushed salted peanuts & serve with rice & naan.


This recipe would be great with chicken too! Add 3 cubed, skinless chicken fillets after the onion stage & after cooking time, check thickest part of meat to ensure piping hot & cooked right through.

Sweet Potato and Spinach Satay