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This amazing vegetarian/vegan curry is so easy to make & absolutely delicious. Serves 6:


  •  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 chopped

  • Juice of half a lime

  • McDougalls Thickening Granules (optional)

  • Handful of crushed salted peanuts (optional)



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 the heat & then add the lime juice & chopped spinach, 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 McDougalls Thickening Granules (or vegan alternative) starting with just a little.  Garnish with crushed salted peanuts & serve with rice & naan. Alternatively, place all the ingredients into a slow cooker on the high setting & cook until your desired texture of sweet potato (approximately 3 hours).


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