Incredibly delicious with a rich peanut butter sauce, this satay sweet potato curry is perfect with fluffy basmati rice and naan bread. Beautifully fragrant and gently spicy (or you can up the heat if you like it hot), it is a wonderful dinner to make at home.
I really cannot stop making this one. It is one of the most delicious curries I’ve made (alongside my banging baked beef curry – they’re a great pairing if you want to add a meat option into you curry night). Especially with homemade gluten free naan bread on the side for dipping and scooping. Total comfort food.
It’s a naturally gluten free, dairy free and vegan curry, which makes it a great dish to make when you are catering for mixed dietary requirements.
Can I Switch Out the Green Beans?
Yes feel free to use any vegetable you like in this curry. Good swaps for the beans would be broccoli, mange tout, asparagus, choi sum, or peppers. You could also use spinach, you will just have to cook for a little longer to get rid of the excess water content in the curry.
Satay Sweet Potato Curry Recipe
This recipe serves four people, with a side dish or rice and/or naan bread (try my gluten free naan recipe!). Or big portions for two people with some leftovers.
You will find some step by step photos underneath the recipe, to make life easy as you work through the recipe. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at email@example.com.
If you enjoy this satay sweet potato curry, please leave a review on the recipe card below. It makes a world of difference to me :).
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Thank you! Laura xxx
Incredibly delicious with a rich peanut butter sauce, this satay sweet potato curry is perfect with fluffy basmati rice and naan bread.
- 900g sweet potatoes
- 200g fine green beans (trimmed - i.e. the stalks removed)
- 1 brown onion
- 3 cloves garlic
- 1 tsp cumin
- 1.5 tbsp mild curry powder (or medium if you like some spice)
- 1 tsp cinnamon
- 1 tbsp tomato paste
- 1 tsp light brown sugar
- 3 heaped tbsp peanut butter
- 50g salted peanuts
- 1 tbsp tamari gluten free soy sauce (or standard soy sauce if you are not gluten free)
- 400ml coconut milk
- Juice of half a lime
- 1 red chilli
- Optional to serve: lime wedges, red chilli slices, basmati rice and/or naan bread (I've a lovely gluten free recipe linked in the intro!)
- Bring a pan of water to the boil, while you peel your sweet potatoes and chop them into large chunks (see pic below). Add the potatoes to the pan and have your green beans ready too. Cook the sweet potatoes for about 15 minutes, adding the green beans to the water for the final 5 minutes of cooking. After cooking the sweet potatoes should be nice and tender. Drain both and set aside.
- While they are cooking, dice the onion and cook in a high-sided frying pan for 10 minutes, until softened.
- Tip the onion into a small food processor, along with the garlic (peeled and minced), cumin, cinnamon, curry powder, red chilli (you can omit this is you don't like spice), peanuts, light brown sugar and 3 tbsp water. Blitz for a couple of minutes, until you have a slightly chunky paste.
- Transfer the curry paste to the high-sided frying pan, with a small glug of oil (vegetable or any neutral oil). Cook over a low heat for 5 minutes until fragrant.
- Add the coconut milk, peanut butter and tamari to the pan. Stir to combine, bring to the boil, then turn the heat down to simmer for 10 minutes until thick.
- Tip the sweet potatoes and green beans into the sauce, squeeze the lime juice over the top and stir to fully coat the vegetables with the sauce. Cook for a final 5 minutes, to warm through, then serve with rice or naan, wedges of lime and slices of red chilli if you like it hot. Enjoy!
For more mouth-watering gluten free recipes, why not try some of these:
Enjoy! Laura xxx