Recipe: Satay sweet potato curry

• 06 Mar, '19
• -

Brighten up your day with this vibrant satay sweet potato curry. It’s vegan-friendly, gluten free and really easy to cook up. This is the first in a series of recipes, created by MasterChef 2016 quarterfinalist [Chris Hale](https://www.iconinc.co.uk/our-community/blog/catching-up-with-chris-hale), exclusively for IconInc.

Serves 1

(but if you want to cook with friends in the mega kitchen, just multiply the amounts)

Ingredients:

* 1tbsp coconut oil * 1/2 small onion, finely chopped * 1 clove of grated garlic * 15g grated ginger * 1tbsp Thai red curry paste * 1tbsp vegan peanut butter * 1/4 can of coconut milk (400ml) * 75ml cold water * 200g peeled and diced sweet potato * 50g spinach * Lime juice * Crushed dry roasted peanuts * 50g White rice

Method:

1. Melt the coconut oil in a saucepan, add the onion and soften for 5 mins on medium to low heat. 2. Add the grated garlic and ginger, and stir for 1 more min. 3. Stir in the curry paste, peanut butter, coconut milk, water and diced sweet potato. 4. Bring the pan to boil and then turn the heat down to simmer for 25 mins. 5. In the meantime boil the white rice, following the packet instructions. 6. When the potato is softened, add the spinach so that it wilts a little and season to taste. 7. Serve with the cooked white rice. Garnish with the crushed peanuts and a squeeze of lime. Enjoy! You’ll find more quick and healthy recipes from Chris Hale coming up on the [blog](https://www.iconinc.co.uk/our-community/blog) over the next few months.