Sublime Satay Sweet Potato & Kale Curry

Isn't it great when comfort food is also nutritionally rich? It makes you feel a little better about enjoying your favourite dishes when you know you're also being pretty healthy, doesn't it? That's why I love this satay sweet potato and kale curry; not only is it absolutely heavenly flavour-wise, but it also comes with a large helping of fibre, protein, and vitamins A, B & C. It'll give you energy but not leave you feeling bloated, and give you two of your five-a-day (which should more likely be 10 or 15-a-day now, who knows anymore?) in one meal! Oh, and it's totally vegan!

I recently (as in,right now, as I'm typing) found out that whilst regular potatoes do not count towards your recommended daily fruit & veg portions - I know, it's so sad - sweet potatoes do, because they're not actually potatoes!!! They're from a different family, so whilst they're rich in carbohydrates like our chum the regular potato, they also have a load of extra health benefits that mean they slot right into the 'extra-good-for-you' category. You learn something every day, huh?

Anyway! Not only is this dish pretty darn healthy (did I mention that yet?) but it's also super tasty and comforting. We all know I love a satay sauce, and so it's probably no surprise that as soon as I came across this recipe I raced to the shops and bought myself all the ingredients I needed to make this bad boy. It's very simple, relatively quick to make and will leave you feeling nicely full afterwards. Check out the step-by-step clip below, and keep scrolling for the full ingredient list & method.

Ingredients:

• One large sweet potato, peeled and chopped into small cubes

• Half a white onion, finely chopped

• One tablespoon of coconut oil - you can use other oils such as olive, vegetable or sunflower, however coconut oil gives a subtle flavour & is also the best for you!

• One teaspoon of garlic paste

• One teaspoon of ginger paste

• One teaspoon of ground cumin

• One teaspoon of tomato puree

• 400 millilitres of boiling water (tip: if you want your curry to be a little thicker, try putting 300 to 350 millilitres of water in)

• Two tablespoons of peanut butter - crunchy or smooth, but make sure they're big tablespoons!

• Two big handfuls of green kale

• A splash of lemon juice - bottled or fresh (I cheated and used bottled for ease!)

• A sprinkle of chilli flakes

• And as always, salt & pepper, the staples of seasoning

Method:

1. Peel and chop your sweet potato - remember to aim to cut each chunk to an equal size so they all cook evenly

2. Pop the sweet potato into a microwaveable bowl, cover with cling film and stick in the microwave for eight minutes (if you don't have a microwave, you can boil in salted water over a medium-high heat for 12 to 15 minutes)

3. Whilst your sweet potato is cooking, finely chop half a white onion

4. Add your coconut oil to a large saucepan, melt over a medium heat then tip your chopped onion in with a pinch of salt

5. Cook this for around five minutes until the onion has softened, then add your chilli flakes, tomato puree, ground cumin and garlic & ginger pastes and give it all a good stir

6. Cook for around two minutes, then grab your sweet potato and chuck it into the pan

7. Stir this well, then add your boiling water and stir again

8. Add your peanut butter (remember - BIG spoonfuls!) then grab a fork and use the back of it to slightly mash around half of the sweet potato - this thickens the curry so it's not too watery

9. Season well with salt and pepper then leave to simmer over a low heat for about five minutes, stirring occasionally to make sure the peanut butter is broken down and well mixed with the other ingredients

10. Grab your kale and add two big handfuls to the pan, stirring well so it wilts

11. Then add a splash of lemon juice to add a bit of a tang to counteract the sweetness of the potato and the peanut butter

12. Dish up into bowls, add a small handful of washed kale, fresh coriander and another sprinkle of chilli flakes on top, and enjoy!

Whoever said vegan food had to be bland and unfulfilling was a big old liar - this curry is one of the tastiest curries I've ever made. It's not even like meat is necessary to bulk it out either because the sweet potato is filling enough, in my opinion. Plus, with the big handfuls of kale chucked in and on top, there's plenty of protein to be had, which I know is sometimes a concern about following a vegan diet. I don't even usually like kale that much, but when combined with the sweet flavours and soft textures of the potato and peanut butter it added an extra dimension and a welcome crunch to the dish.

In the original recipe I used it does suggest to add a dollop of coconut yoghurt on top when serving, which I have actually done in the past. If I remember correctly I used coconut flavoured soy yoghurt and it was super tasty. It made the curry a little creamier and a little less spicy, but in all honesty I don't think it's essential since it isn't very spicy to begin with. I guess if you wanted it to be spicier you could add a teaspoon of hot chilli powder, but you won't be catching me doing that any time soon!

For the recipe and beautiful flavour combinations I'd definitely give this dish 10/10 and will certainly be making it again in the near future. If you like the sound of this recipe, let me know what you think in the comments and be sure to give it a go yourself! Hope you enjoy it as much as I do!