I bought a jar of Skippys® extra smooth peanut butter because there really is no other peanut butter that comes close in flavour and texture (try it out) and Skippys® is my favourite to have on toast or in my porridge, and it got me thinking..... How can I have this delicious peanut butter not only for my breakfast but for dinner to... and here we have it, a luxuriously creamy satay curry.
I also decided that this incredible peanutty, coconuttty curry sauce would go great as a meat free option. I use sweet potato in this recipe because it just sings with the Malaysian style sauce, no meat what so ever, so in fact this recipe is fully vegan friendly.... but if you really can't go with out meat then a great idea is if you do have any left over roast chicken try shredding it and throwing it in at the last few minutes to warm through!!
Prep time 15mins
Cooking time 40mins
3tbsp olive oil
1 onion, diced
3 garlic cloves, crushed
1/2tbsp of ginger paste
2tbsp medium curry powder
1/2tsp turmeric
1tsp ground cumin
2tbsp Skippys® extra smooth peanut butter
400g of sweet potatoes, peeled and cut into approx 3cm pieces
400ml coconut milk
Up to 4tsp soy sauce (depending on personal taste)
Juice of 1 lime
Handful of spinach
2 portions of cooked jasmine rice
Fresh coriander, roughly chopped
Wedge of lime
Crushed peanuts
Red chilli, finely sliced
In a large saucepan add the olive oil and heat on medium.
Once the oil is heated add the diced onion and sauté gently until soft and translucent, this should take a little less then 10mins.
Next up, add the garlic and ginger and gently cook for a couple of minutes. Do not let it stick or burn so keep an eye on it.
In a cup add the curry powder, turmeric, cumin and about 100ml of water, mix well then add to the saucepan. The reason we do this is so that the spices don't go in to the pan dry, this will immediately dry up the pan and can cause them to burn or stick. Cook out the spices for a couple of minutes until fragrant and so that the water has pretty much disappeared.
Add the Skippy® peanut butter and stir.
Next to add to the saucepan are the sweet potatoes, coconut milk, start with 2tsp of soy sauce and 1/2 the lime juice and just a 100ml of water.
Turn the heat up and bring to the boil. Once boiling turn down to a gentle simmer and cover with a lid for 25mins, checking a couple of times to give it a stir and make sure the bottom isn't sticking.
After the 25mins check a piece of potato and see that its nice and tender. Check the sauce, you may want to add a little more soy and lime juice for seasoning, the sauce is sweet and rich and so I always like to add more just be sure to do it 1tsp at a time, stirring and tasting after each addition until you reach the balance that is perfect for you.
Stir in the spinach and let it wilt in the heat for a few minutes.
If the sauce needs thickening up just turn the heat up for a couple of minutes to help it thicken.
Serve over steamed basmati rice and garnish with whatever you fancy. Find that by adding the fresh chopped chilli, coriander and crushed peanuts adds lovely pops of freshness in the other wise creamy and rich sauce.
This is a really mild curry perfect for all the family to enjoy and garnish as they prefer but if you do like your curries with a bit more of a kick then add a diced medium red chilli, seeds in or out depending on just how hot you like it at the same point in the recipe that you add the garlic and ginger.
