PB Satay Curry with Sweet Potato and Chickpeas (Gluten Free, Vegan)
I wanted to create a new dinner recipe for Veganuary, but ended up creating our new favourite curry that will definitely feature in our regular dinner rotation!
This PB satay curry with sweet potato, chickpeas and spinach is SO creamy, and also happens to be totally gluten free and vegan. The not-so-secret ingredient is a heaped tablespoon of peanut butter, which gives the peanut satay flavour and adds to the creaminess.
Once lockdown is over we will definitely be whipping up a batch for our friends, it’s sure to be a crowd pleaser!
Paprika and turmeric are what make it so deliciously warming - the perfect curry for winter months and an easy one pan meal.
If you make my PB Satay Curry I would love to see - you can find me on Instagram @the.gfg.
Ingredients
(serves 4)
1 large sweet potato
1 tin chickpeas
1 onion, diced
2 cloves garlic, crushed
Thumb sized piece ginger, peeled and grated
1 red chilli, finely sliced (remove the seeds for a milder spice)
Generous handful spinach
1 heaped tbsp peanut butter
400g can coconut milk
1tsp turmeric
1tsp paprika
1tsp garam masala
A splash of passata (or 1tbsp tomato paste)
A few coriander leaves (optional)
Rice to serve
Method
Boil the kettle.
Put the rice in a sieve and rinse with cold water to remove the starchiness. Cook according to packet instructions (for the fluffiest rice, cook in just enough water with the lid on).
Peel the sweet potato and chop into 3cm cubes. Par boil for around 5 minutes.
Heat a splash of oil in a wok or large saucepan and add the onion. Fry for 2 minutes on a medium heat before adding the garlic and ginger and frying for a a further 3 minutes, stirring to ensure the garlic doesn’t burn.
Stir in the turmeric and paprika, and cook for 1 minute. Add the peanut butter and passata (or tomato paste) and stir to combine. Add the garam masala.
Stir in the par boiled sweet potato, chickpeas, coconut milk and red chilli.
Leave to simmer over a low heat for 10 minutes, stirring occasionally. Stir in the spinach and cook for a minute until wilted. Season with salt.
Serve with the rice and garnish with torn coriander leaves.
