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Satay Sweet Potato, Chickpea and Tofu Curry

Serves 4


  • ¼ tsp salt

  • ¼ tsp paprika

  • ¼ tsp cayenne pepper

  • 1 tsp curry powder

  • 1 tsp cumin

  • 3 cups cubed sweet potato

  • 2 tbsp olive oil

  • 1 large brown onion

  • 2 garlic cloves

  • 2tbsp natural peanut butter

  • 1 can coconut milk

  • 1 tin chickpeas (drained and rinsed)

  • 2 generous handfuls spinach

  • 250-300g firm tofu (optional)

  • Handful coriander (optional)

  • Cooked brown rice to serve



  1. Preheat the oven to 180 celscius, place the cubed sweet potato on a baking tray with 1 tbsp of oil mixing around evenly. Bake for approximately 20 mins or until lightly browned.

  2. Cube tofu and place on another baking tray then into the oven for 10-15 mins to slightly firm up.

  3. Place a pot on medium heat and add the oil to the pot.

  4. Chop the onion and garlic and add to the pot when heated. Cover the pot with a lid to let the onion and garlic sweat for a few minutes.

  5. Add salt, paprika, cayenne pepper, curry powder, and cumin to a small bowl, once onions are translucent, add all spices to the pot and mix.

  6. Add ¼ of the coconut milk, coriander, and peanut butter. Mix then cover and let simmer for 5-10 mins on low heat.

  7. Add the remainder of the coconut milk, sweet potato, and chickpeas, cover and simmer on low for a further 10 minutes.

  8. Turn off heat, add the spinach and mix through until it’s slightly wilted.

  9. Serve with brown rice.

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