Satay Sweet Potato Curry

Perfect for the whole family to enjoy! 

Ingredients

• 2 tsp oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 4 tsp grated fresh root ginger (or cheat and buy ginger paste)
• 2 tbsp mild curry powder
• 1 tsp turmeric
• 2 tbsp tomato purée
• 2 tbsp light soy sauce
• 4 tbsp smooth peanut butter
• 2 x 400ml tin light coconut milk
• 800g sweet potato, peeled and cut into chunks
• 200g kale
• 2 lime, juice only
• salt and freshly ground black pepper

Method

• Heat the oil in a saucepan and fry the onions, with the lid on, until softened. Stir in the garlic and ginger and leave uncovered to fry for another 2 minutes. Stir in the spices.

• Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 400ml boiling water. Whisk while bringing to the boil and then add the sweet potato chunks. Turn down the heat and cook uncovered for 15–20 minutes, if the sauce has reduced enough but the potato is not tender yet, partly cover with the lid.

• Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper. Serve with rice or crusty bread!