Satay sweet potato curry recipe
 This vegan satay sweet potato curry is both mild and rich so it is a real people pleaser. You can use the sauce as a base for using up any vegetables in the fridge, but this combination of a root vegetable and a green vegetable works well. Serve with freshly cooked rice, roti or vegan naan bread. Each serving (without the optional toppings) provides 666 kcal, 10g protein, 89g carbohydrates (of which 20g sugars), 27g fat (of which 14g saturates), 13g fibre and 1.6g salt. 1 tbsp rapeseed or vegetable oil1 onion, chopped1 garlic clove, crushed2 tsp grated fresh root ginger1 tbsp mild curry powder½ tsp turmeric1 tbsp tomato purée1 tbsp light soy sauce2 tbsp smooth peanut butter 1 x 400ml/14fl oz tin light coconut milk400g/14oz sweet potato, peeled and cut into chunks75–100g/2¾–3½oz kale, thick stalks discarded, leaves roughly chopped1 lime, juice onlysalt and freshly ground black pepper 1 tbsp rapeseed or vegetable oil 1 onion, chopped 1 garlic clove, crushed 2 tsp grated fresh root ginger 1 tbsp mild curry powder ½ tsp turmeric 1 tbsp tomato purée 1 tbsp light soy sauce 2 tbsp smooth peanut butter 1 x 400ml/14fl oz tin light coconut milk 400g/14oz sweet potato, peeled and cut into chunks 75–100g/2¾–3½oz kale, thick stalks discarded, leaves roughly chopped 1 lime, juice only salt and freshly ground black pepper 2 tbsp roasted peanuts, to garnish 1 red or green chilli, sliced, to garnish 2 tbsp roasted peanuts, to garnish 1 red or green chilli, sliced, to garnish Method Heat the oil in a saucepan and fry the onion, 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 200ml/7fl oz 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 until the potato is soft and the sauce has thickened. 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. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy. Heat the oil in a saucepan and fry the onion, 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. Heat the oil in a saucepan and fry the onion, 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 200ml/7fl oz boiling water. Whisk while bringing to the boil and then add the sweet potato chunks. Boil the kettle. Add the tomato purée, soy sauce, peanut butter, coconut milk and 200ml/7fl oz 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 until the potato is soft and the sauce has thickened. If the sauce has reduced enough but the potato is not tender yet, partly cover with the lid. Turn down the heat and cook uncovered for 15–20 minutes until the potato is soft and the sauce has thickened. 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. Stir in the kale and cook for 1 minute. Taste and season with lime juice, salt and pepper. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy. Ladle the curry over rice or into bowls for dunking the bread in. Garnish with the roasted peanuts, if using, and chilli, if you like it spicy.