resources > recipes > sweet potato satay

This recipe is gluten free. It has been served at our free vegan food fayres and goes well with brown rice. It is best served as soon as it is ready.

Sweet Potato Satay

2 tbsps sunflower oil
1 large onion chopped
1 clove of garlic, crushed
1 oz (30g) ginger skinned and finely chopped
2 carrots, sliced
1/4 white cabbage, shredded
2 oz (50g) mushrooms, sliced
2 large sweet potatoes, peeled and cut into chunks
1 blocks of creamed coconut, cut into small chunks
2 heaped tbsps of peanut butter
1/4 can coconut milk
1/4 tsp chilli powder
1 tbsp tamari
juice of 1 lemon

1. Heat the oil in a large saucepan. Fry the onions for a few minutes then add the garlic and ginger. Stir for a minute then add the carrots and cabbage. Cook for 10 minutes stirring occassionally, then add the mushrooms and sweet potatoes. Cook for a further 5 minutes.

2. Add the creamed coconut, peanut butter, coconut milk, chilli powder, tamari and lemon juice. Add enough boiling water to cover.

3. Cover and cook on a low heat, stiring occassionally until the veg is tender and the coconut and peanut butter have disolved. Add more water if necessary. Serve with rice or quinoa and salad.

*Tip. Add a stir fry topping - e.g cut some firm tofu into strips and put enough oil to cover the strips into a deep sauce pan. Fry until each side is crispy. Then shallow fry some veg such as peppers and/or beans sprouts in a separate pan. Arrange the veg and tofu on top of the satay. Instead of using deep fried tofu you could fry some cashew nuts at the same time as the veg.