Sweet Potato Satay Curry
Sweet potatoes simmering in a coconut, peanut butter and soy sauce.
Servings 4
Calories 503kcal
Equipment
- 1 Kadai pan, Large fry pan
Ingredients
- 1 tbsp Coconut oil
- 1 Onion Finely chopped
- 1 tsp Cumin seeds
- 2 Dried Red Chilis
- ½ tsp Garam Masala
- ½ tsp Turmeric powder
- 1 tsp Garlic Fresh pressed
- 1 tsp Ginger Fresh grated
- 1 tsp Himalayan pink salt
- 1 cup Coconut cream
- 2 cups Broth Vegetable broth
- 2 tbsp Peanut butter Natural chunky is nice!
- 1 tbsp Ketchup
- 1 tbsp Tamari Sauce Or soy sauce
- 6 cups Sweet potatoes Peeled and diced
- ⅓ cup Cilantro Freshly chopped
- ⅓ cup Peanuts Freshly chopped (optional)
- 1 Lime Cut to wedges (optional)
Instructions
Prepare
- Peel and diced the potatoes; set aside in a bowl of water until ready to use.
Cook
- Heat the coconut oil in the kadai pan; add the cumin, and dried red chillis and sizzle them. Then add the chopped onion and cook over medium heat until the onions are soft.
- Add the garam masala and turmeric, garlic and ginger, mix well. Add the coconut cream and continue cooking over medium low heat.
- In a separate small bowl; whisk a bit (¼ cup) of the broth, the peanut butter, ketchup and tamari (soy) sauce. Whisk to smooth.
- Add all the broth and the whisked peanut butter sauce to the kadai pan with the coconut cream and mix well to blend.
- Drain the diced sweet potatoes; add to the coconut peanut butter sauce; mix well. Cover and cook over low heat until potatoes are done. About 30 minutes.
- Remove from heat and stir in the chopped cilantro. Serve over basmati rice with chopped peanuts and a lemon wedge for garnish.
Notes
Serve with rice.
Devin gave this a 9.5 Star rating; second only to butter paneer masala!
