My Gluten Free and Vegan Sweet Potato Satay Curry Recipe (dairy free)
My gluten free and vegan sweet potato satay curry recipe is so quick and easy to make in a hurry! Plus it's dairy free too.
Course Main Course
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 2people
Ingredients
200gsweet potato(peeled, halved and chopped into thin discs)
For the sauce
150gcrunchy peanut butter(the cheaper peanut butter is usually better)
400mlcoconut milk
2tbspgarlic infused olive oil
1/2tspchilli puree(for a mild heat)
2tsplime juice
2tspgluten free soy sauce
1/4tspsalt
To serve
handfulspring onion greens
handfulcrushed peanuts(optional)
Instructions
To create your satay sauce, add all of your sauce ingredients to a saucepan and give it a good mix. Place this on a medium heat until it starts to bubble a little, then turn the heat down and simmer for 10-15 minutes.
Once you've peeled, halved and chopped your sweet potato into 5mm thick discs, place them in a bowl with 5 tbsp of water and a side plate on top of it. Microwave this for 7 minutes at full power (900W).
Once your sweet potato is cooked, put them into the frying pan with your sauce. Mix around until well-coated.
Serve with boiled rice and garnish with spring onion greens. You can optionally add some crushed peanuts on top if you like.