This Sweet Potato Satay Curry is a cosy, one-pot dish that’s simple to prepare with minimal prep. It serves four, is budget-friendly, and makes a comforting family meal any night of the week.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sweet Potato Satay Curry
- Substitutions
- Variations
- How to make Sweet Potato Satay Curry
- Leftovers
- Recipe FAQs
- Sweet Potato Satay Curry Recipe
Why this recipe works
This vegan curry is hearty and filling, perfect for cooler evenings. The combination of sweet potato, chickpeas and creamy coconut milk gives satisfying texture and body, while peanut butter brings a rich, satay-style depth. It also freezes well, making it ideal for meal prep and batch cooking.
Ingredients to make Sweet Potato Satay Curry
- Sweet potato – offers a natural sweetness and creamy texture when cooked. Cut into even cubes so they cook through evenly.
- Vegetable stock – adds savoury depth to the sauce.
- Coconut milk – creates a silky, creamy base that complements the spices and peanut butter.
- Chickpeas – a good plant-based protein and adds body to the curry.
- Onion – adds sweetness and a caramelised base; red or white onion both work.
- Peanut butter – the key to the satay flavour. Smooth or crunchy can be used depending on preference.
- Garlic – brings aromatic warmth.
- Paprika – contributes a subtle smoky note.
- Mild curry powder – blends the warming spices together without overpowering the dish.
- Turmeric – earthy flavour and golden colour.
- Chilli flakes – optional, for a gentle heat.
See the recipe card below for exact quantities.
Substitutions
- Chickpeas: Swap for cannellini or butter beans if preferred.
- Sweet potato: Butternut squash can be used for a similar result, though the sweetness and texture will vary.
- Peanut butter: Use almond or another nut butter if you have a peanut allergy or prefer a different flavour.
- Rice: Serve with quinoa or another grain for extra protein and variety.
Variations
- Deluxe: Serve with warm naan, fresh coriander, lime wedges and roasted peanuts for added crunch and presentation.
- Kid-friendly: Reduce or omit chilli flakes for a milder version.
- Spicier: Increase the curry powder or add extra chilli flakes for more heat.
- Add protein: Stir in cooked chicken, tofu or prawns before baking or top with cooked protein when serving.
How to make Sweet Potato Satay Curry
Step 1: Roughly slice the onion, cube the sweet potato and finely slice the garlic.
Step 2: Heat a little oil in a large ovenproof pot. Add the chopped onion and fry for 4–5 minutes until softened and slightly charred.
Step 3: Add the garlic, sweet potato and spices to the pot and stir so everything is well coated.
Step 4: Stir in the drained chickpeas, coconut milk, one-third of a can of water (about 135ml), the stock cube and the peanut butter until combined.
Step 5: Bring the mixture to a simmer, then transfer the pot to a preheated oven and bake at 200°C (390°F fan) for 30 minutes, or until the sweet potato is tender. Meanwhile, cook rice or your chosen grain to serve.
Leftovers
Cool completely and store in an airtight container in the fridge for up to three days, or freeze for up to one month. Portion into individual containers for easy meal-prep and reheat gently on the hob or in the microwave until piping hot.
Recipe FAQs
Baking deepens the flavours and gives the sweet potato a slight roasted character. If you prefer, you can simmer the curry on the hob for 20–25 minutes until the sweet potato is tender.
This recipe is mild by default. Increase curry powder or chilli flakes if you want more heat.
Yes—add chicken, tofu or prawns before baking, or serve with quinoa for a protein boost.
Swap peanut butter for almond butter or another nut/seed butter to keep the satay-style richness without peanuts.
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Sweet Potato Satay Curry
Equipment
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Chopping board
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Knife
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Large ovenproof pot
Ingredients
- 1 red onion
- 3 garlic cloves
- 1 tbsp mild curry powder
- 1 tsp paprika
- 1 tsp turmeric
- pinch chilli flakes
- 1 sweet potato, large
- 1 can chickpeas, drained
- 1 can coconut milk
- 1 vegetable stock cube/pot
- 2 tbsp peanut butter, (crunchy or smooth)
- rice to serve, optional
Instructions
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Roughly slice the onion, cube the sweet potato and finely slice the garlic.
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Heat oil in a large ovenproof pot and fry the onion for 4–5 minutes until softened and slightly charred.
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Add the garlic, sweet potato and spices, stirring to combine.
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Stir in drained chickpeas, coconut milk, 135ml water (one-third of a can), stock cube and peanut butter until well combined.
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Bring to a simmer, then bake at 200°C (390°F fan) for 30 minutes or simmer on the hob for 20–25 minutes until the sweet potato is tender. Serve with rice or quinoa.
Notes
Storage: Keep in an airtight container in the fridge for 2–3 days. Reheat until piping hot.
Freezing: Cool fully, then freeze in a sealed container for up to 4 months. Defrost before reheating; add a splash of water if needed.
Tip 1: Chop the sweet potato evenly so it cooks consistently.
Tip 2: Increase curry powder or chilli flakes if you prefer a spicier dish.
Tip 3: Add chicken or tofu before baking, or top with cooked prawns before serving for extra protein.