Satay Sweet Potato Curry

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

Indian sweet potato vegetarian

Made all in one pot, packed full of healthy ingredient and cooks up in under 30 minutes. | Grain Free + Dairy Free + Vegan

1 tablespoon coconut oil

1 large onion, diced

1 tablespoon | about 3 clove, crushed

½ inch piece ginger, grated or finely chopped

1 tablespoons mild curry powder

½ teaspoon turmeric

1 tablespoon |16 g tomato purée

1 tablespoon | 15 ml gluten free soy sauce or tamari

3 tablespoons | 48 g smooth peanut butter

1 14 oz | 400 g can unsweetened coconut milk

1 large | about 15oz sweet potato, peeled and cut into chunks

3 cups | 80 g kale, thick stalks discarded, leaves roughly chopped

1 tablespoon | 15 ml, lime juice

Salt and freshly ground black pepper to taste

subheading: Optional Toppings:

Sriracha

Fresh cilantro/coriander leaves

Roasted peanuts, chopped

Need help converting to weights? Check out my cups to grams Conversion Guide.

Directions at asaucykitchen.com

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