This post is kindly sponsored by Passage Foods.
Celebrate Chinese New Year with this tasty and satisfying Satay Sweet Potato Curry with chickpeas and spinach. Ready in just 20 minutes and so easy to make, the whole family will love this! Vegan and Gluten-free!
Being a foodie family we love celebrating Chinese New Year, it's a fun way of trying new dishes. But like most families, our weekends are super busy, so dinners need to be quick and easy! I'm all for using shortcuts to help me out.
Passage Foods recently sent me some of their simmer and stir fry sauces to try. Their sauces are all gluten-free with no artificial colours or flavours and no added MSG. This is a bonus for me when choosing cooking sauces!
You can use their sauces to create your favourite Asian dishes with minimal effort in just 20 minutes! Faster than it takes to order from your local takeaway! One of our favourites is the satay sauce, it tastes amazing and is perfect for making this sweet potato curry.
What You Will Need
- Satay Stir Fry Sauce - this sauce from Passage Foods is vegan and gluten-free, you can find it here in the UK in Sainsbury's, Tescos and the Co-op. This is hands down one of the most authentic satay sauces I have tried so far.
- Sweet Potato - we love sweet potato in this sauce, cut it into cubes and roast it.
- Chickpeas - cooked chickpeas are perfect for adding into the sauce.
- Spinach - I'm always trying to sneak more veggies into my lot! This dish is really versatile you can switch up the veggies to whatever you have in your fridge.
- Garnish - to make this dish extra special we added chopped peanuts, sliced spring onions, fresh coriander leaves and lime wedges to serve.
How to Make Satay Sweet Potato Curry
- Roast the sweet potato - preheat the oven then cut the potatoes into cubes, drizzle over a tablespoon of oil and roast for 15 minutes until they are cooked.
- While the sweet potato is cooking, heat a tablespoon of oil in a skillet and cook the onion until translucent.
- Next, grab your Passage to Asia Satay Sauce. Pour it into the pan and cook for a couple of minutes to release the flavours. Be prepared! This smells amazing already!!
- Stir in the chickpeas. Give them a good stir so they are coated in the satay sauce.
- Once the sweet potato is cooked add it to the sauce and gently stir it.
- Finally, add the spinach! Stir the spinach until it wilts. Easy peasy!
Top Tips for Making the Best Satay Sweet Potato Curry
- Use Passage Foods' Passage to Asia Satay Sauce! This sauce is so easy to use and tastes amazing.
- Make sure you have preheated the oven! If you want this on the table in 20 minutes, make sure your oven is hot before you add the sweet potatoes. If it's not hot enough it will take longer to cook.
- Cut the sweet potato into evenly sized cubes. If the potatoes are all the same size they will all cook at the same time. The smaller they are the quicker they will cook, but you don't want them too small either or they will turn to mush!
- Use fresh baby spinach. Baby spinach is milder so it is perfect in this dish. I always use fresh spinach but you can use frozen if you want. You will need to thaw it and squeeze out any excess water before you add it to the sauce.
What to Serve with Satay Sweet Potato Curry
We usually have this with sticky rice, chopped peanuts, some fresh coriander, slices of spring onion and lime wedges. It's such a filling and satisfying meal that you really don't need anything else with this dish.
Other Ways to Use Passage to Asia Satay Stir Fry Sauce
- Make Cauliflower Satay Skewers. Mix the sauce in a bowl with cauliflower florets, skewer and then cook on the grill. Serve with wedged cucumber, onion, carrot and sticky rice.
- Stir-fry crispy tofu and vegetables in satay sauce. Fry or bake cubes of extra firm tofu in a little oil, add some veggies, then pour in the satay sauce and stir fry for a couple of minutes. Serve with rice noodles or sticky rice.
- Satay Vegetable Wraps. Stir fry vegetables in satay sauce then wrap them in crisp lettuce or small tortilla wraps.
- Use the sauce as a dip for these veggie rolls.
What would you make?
Passage Foods' Passage to Asia simmer and stir-fry sauces are available to buy here in the UK in Sainsbury's the Co-op and Tescos.
Satay Sweet Potato Curry
- 300 g sweet potato peeled and cut into cubes
- 2 tbsp olive oil
- ¼ tsp sea salt
- ¼ tsp cracked black pepper
- 1 medium onion peeled, cut in half lengthways then finely sliced
- 1 tbsp sunflower oil
- 1 packet of Passage to Asia Satay Stir-Fry Sauce
- 1 400g can of chickpeas drained rinsed and dried with kitchen paper
- 50 g baby spinach
- Rice sticky rice is especially good with this sauce
- Chopped peanuts
- Sliced spring onions
- Coriander leaves
- Lime wedges
- Preheat the oven to 200C/ 392FPlace the cubed sweet potato in a baking dish, drizzle over 1 tablespoon of olive oil. Season with ¼ teaspoon of sea salt and ¼ tsp of cracked black pepper. Toss well then roast in the oven for 15 minutes or until the sweet potato is cooked through.
- Heat 1 tablespoon of sunflower oil in a skillet and the onion and cook until translucent, about 5 minutes.Pour in the satay sauce and stir well, cook for about 2 minutes then add the chickpeas and stir well.
- Once the sweet potato is cooked add that to the satay sauce and stir gently.Finally, add in the spinach, stir until the spinach is wilted.
- Serve with sticky rice, top with chopped peanuts, coriander leaves, slices of spring onions and lime wedges.
- Satay Sauce - I used Passage Foods' Passage to Asian Satay Stir Fry sauce to make this dish. You can find it in Sainsbury's, the C0-op or Tesco in the UK, and Woolworths or Coles in Australia.
- Sweet Potato - make sure you cut the sweet potatoes all the same size, that way they will all cook at the same time. The smaller they are the quicker they will cook.
- Spinach - I use fresh baby spinach, it is milder than regular spinach and doesn't overpower the dish. I always use fresh spinach but you can use frozen if you want. You will need to thaw it and squeeze out any excess water before you add it to the sauce.
- Nutritional Information is approximate it is calculated using an online nutrition tool. It is based on a serving of 3. It does not include rice.