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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 Everyday Meals
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Author Mark

Ingredients

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  • 200 g sweet potato (peeled, halved and chopped into thin discs)

For the sauce

  • 150 g crunchy peanut butter (the cheaper peanut butter is usually better)
  • 400 ml coconut milk
  • 2 tbsp garlic infused olive oil
  • 1/2 tsp chilli puree (for a mild heat)
  • 2 tsp lime juice
  • 2 tsp gluten free soy sauce
  • 1/4 tsp salt

To serve

  • handful spring onion greens
  • handful crushed 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.
  • Enjoy!