New Year New You? Try a vegan sweet potato satay curry

Vegan Sweet Potato Satay Curry

It’s the 80s, Arnold Schwarzenegger is appearing in every second film, big hair is everywhere, alongside brightly coloured clothes and soda streams. The word ‘vegan’ doesn’t even enter the vocabulary for 99% of the population. Oh how times change…

Fast forward 30 years and the rise of the plant-based diet is in full swing. Schwarzenegger appears in “The Game Changers” documentary telling the world he no longer eats meat and that a vegan diet is the way forward for high performance. “It’s marketing,” he says of the long-held connection between protein and poultry.

The documentary was released on Netflix in September and its trailer has been watched over 10 million times on YouTube. Although it’s divided the opinion of many (one of the film’s producers – Hollywood director James Cameron is the CEO of Verdient Foods, an organic pea protein company, leading some to suggest there may be a commercial interest element behind it) it has contributed to a huge rise in the number of people trying out a plant-based diet for the first time.

So, whether you think it’s all a load of rubbish, or you’re willing to give meat-free Mondays a try, here’s our favourite game-changing vegan recipe below:

Vegan satay sweet potato curry

Prep: 15mins

Cook: 45mins

Ingredients:
1 tbsp coconut oil
1 onion, chopped
2 garlic cloves, grated
thumb-sized piece ginger, grated
3 tbsp Thai red curry paste (check the label to make sure it’s vegan)
1 tbsp smooth peanut butter
500g sweet potato, peeled and cut into chunks
400ml can coconut milk
200g bag spinach
1 lime, juiced
cooked rice, to serve (optional)
dry roasted peanuts, to serve (optional)

Method:

Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.

Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.

Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.

Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.

Photo by Eiliv-Sonas Aceron on Unsplash

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