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Chickpeas with spinach in a satay curry sauce and rice

Satay Sweet Potato Curry

This Satay Sweet Potato Curry is really easy to make and tastes amazing! Made with roasted sweet potatoes, spinach and chickpeas in a deliciously rich peanut butter sauce this always goes down a treat.
Course Dinner
Cuisine Asian, Malaysian
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 599kcal


For The Roast Sweet Potatoes

  • 425 g /1 lb of sweet potato peeled and cut into cubes
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

For The Curry

  • 1 tablespoon sunflower oil
  • 1 medium onion peeled, cut in half lengthways then finely sliced
  • 2 large cloves of garlic finely minced or put through a garlic press
  • 1 tablespoon finely grated ginger
  • 1 teaspoon finely chopped red chilli pepper
  • 2 level tbsp mild curry powder
  • 1 teaspoon turmeric
  • 1 400g / 1 x 13.6 oz can of coconut milk full-fat
  • 3 tablespoon peanut butter I used smooth peanut butter with no added sugar or salt
  • 2 tablespoon dark soy sauce
  • 1 lime the juice of
  • 1 400g / 1 x 15ox can of chickpeas (drained weight 240g) drained and rinsed
  • 80 g / 2 ½ cups of baby spinach
  • A handful of fresh coriander (cilantro) leaves
  • ½ teaspoon sea salt

For Serving

  • Rice you can also serve this with brown rice or quinoa
  • Chopped peanuts
  • Coriander/cilantro leaves
  • Lime wedges


For The Roasted Sweet Potatoes

  • Preheat the oven to 200C/ 392F fan assisted
    Place the sweet potato cubes in a baking dish and drizzle over 1 tablespoon of olive oil. Season with ¼ teaspoon of sea salt and ¼ teaspoon of cracked black pepper.
    Toss well then roast in the oven for 15 minutes, turn the tray halfway through cooking. The sweet potato is done when you can easily skewer it with a sharp knife or until the sweet potato is cooked through.

For The Satay Curry

  • While the sweet potatoes are cooking make the curry.
    Heat 1 tablespoon of sunflower oil in a saute pan or wok. Add the onion and cook until soft, about 15 minutes.
    Add the garlic, ginger and chilli and cook for a minute.
    Then add 2 level tablespoons of mild curry powder and 1 teaspoon of turmeric and cook for about a minute or until you start to smell the spices.
  • Now pour in the coconut milk, do this slowly and stir it into the spice and onion mixture while it is being poured in.
    Next, add 3 tablespoons of peanut butter, and stir this until it has melted into the sauce. Now stir in 2 tablespoons of soy sauce and the juice of one lime.
    Add the chickpeas and simmer the sauce for about 15 minutes. Season to taste, I usually add a small pinch of salt.
    Stir often to avoid sticking to the bottom of the pan.
    Once the sauce has reduced and has thickened it is then ready to have the sweet potatoes added to it.
    If the sauce is still too watery leave it to simmer for another 10 minutes or so,
  • Once the sweet potatoes are cooked add them to the curry and stir gently.
    Finally, add in the spinach, and stir until the spinach is wilted. Stir in the fresh coriander (cilantro).
    The curry is ready when the spinach has wilted.
  • Serve with sticky rice, top with chopped peanuts, coriander leaves, slices of spring onions and lime wedges.


  • 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.
  • Storage - Any leftovers can be stored in. the fridge and should be used within 3 days. You can reheat this on the hob or in the microwave.
  • Freezing - This dish can be frozen once cooled. Defrost in the fridge overnight before reheating on the hob. You may need to add some water to this to loosen it up.
  • Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were usedEach recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
  • Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.


Calories: 599kcal | Carbohydrates: 55.7g | Protein: 14.5g | Fat: 39.6g | Saturated Fat: 23.5g | Sodium: 819mg | Potassium: 1227mg | Fiber: 14g | Sugar: 2.1g | Calcium: 103mg | Iron: 10mg