Peanut satay curry
Who doesn’t love a good nut? My peanut satay curry is here to help
Mmmm, yes please – a lovely, nutty satay curry. I love a good nut. The peanuts in this dish make for a delicious savoury curry that proves that a satay doesn’t just have to be chicken on a stick. Cook this up for your veggie friends and the meat-eaters won’t be complaining either.
Instead of meat, I’ve used sweet potatoes for their natural sweetness and heartiness, along with a generous mix of lime, garlic, honey, soy sauce, coconut milk, turmeric and even more flavours. Each spoonful hits that magical balance of salty, sweet, tangy and earthy, all the best bits of a satay sauce, turned into a proper curry.
And because we’re about balance here, I’ve stirred in a good handful of kale for extra greens (and to make you feel like the healthiest queen…or king alive while still eating peanut butter for dinner). Who could resist that?!
Why the slow cooker?
The beauty of this recipe is that it’s made entirely in the slow cooker, so no faffing about or endless stirring. Simply throw your ingredients in, give everything a quick stir, and let your slow cooker work its magic. Depending on how busy you are, you can either cook this on low for 6 hours or high for around 2-3 hours.
Regardless of the speed you choose, the sweet potato becomes perfectly tender, the sauce thickens into a creamy, nutty dream, and your kitchen smells unbelievable. Plus, it’s one of those dishes that actually tastes even better the next day. I always aim for leftovers when I’m cooking, although it’s usually not the case by the end.
Using the slow cooker also makes this a set-and-forget meal, ideal for busy weekdays, batch cooking, or lazy Sundays when you want dinner to take care of itself.
What can I serve my peanut satay curry with?
This curry is delicious served simply with steamed white rice or fluffy jasmine rice to soak up every drop of that peanuty sauce. If you want to take things up a notch, top it with a handful of salted peanuts for extra crunch.
Simply roast the peanuts in a hot oven (200°C / 180°C fan / 400°F) for about 7–10 minutes until golden. Roughly chop and scatter over your finished curry for that extra bit of texture.
Add a few lime wedges, a drizzle of coconut milk or chilli oil, and a sprinkle of coriander, and you’ve got yourself a proper showstopper, all without breaking a sweat.
More slow cooker recipes please
For more slow cooker recipes, check them out here OR you can buy my new book, Poppy Cooks: The Actually Delicious Slow Cooker Cookbook. You’ll find over 90 recipes, covering everything from soups to curries, stews and even a gloriously indulgent lava cake. And not to brag….but my book is now officially a Sunday Times bestseller!! I just want an excuse to keep writing that because I literally can’t get over it.
Peanut satay curry
By Poppy Cooks
https://www.poppycooks.com/recipes/peanut-satay-curry/
Ingredients
- 1 vegetable stock cube, plus extra if needed
- 200ml boiling water
- 2 sweet potatoes, peeled and cut into 2cm dice
- 4 garlic cloves, crushed
- 1 lime, zested and juiced
- 1 x 400g can of chickpeas, drained
- 400ml full-fat coconut milk
- 150g peanut butter
- 2 tablespoons dark soy sauce
- 2 tablespoons runny honey
- 2 teaspoons mild curry powder
- 1/2 teaspoon ground turmeric
- 150g kale, stems removed and sliced
- Salt and black pepper
- Thumb-sized piece of ginger, peeled and julienned
- 4 spring onions, sliced
- Handful of coriander, leaves chopped
- 2 red chillis, deseeded and thinly sliced
Metric
Imperial
Instructions
- First, dissolve the stock cube in the boiling water. Then add it to the bowl of your slow cooker with everything else, except the kale, ginger, spring onions, coriander and red chillis. Season with 1 teaspoon of salt and plenty of pepper and stir to combine. Put the lid on and cook on high for 2-3 hours or on low for 6 hours, until the sweet potato is completely tender. When the timer has 15 minutes left, stir in the kale.
- Once the curry is cooked, taste to check the seasoning and adjust as needed. If you prefer curry a little more loose, stir in more stock to your preferred consistency.
- Divide the curry between four bowls and scatter over the ginger, spring onions, coriander and chillies.