Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4505 / 1076
Fats (g)
37.5
of which saturated (g)
13.1
Carbohydrates (g)
170
of which sugars (g)
21.5
Fibers (g)
22.3
Proteins (g)
30.3
Salt (g)
7.9
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Drain and rinse the chickpeas. Peel the sweet potatoes and chop them into bite-size pieces. Peel and finely chop the onion. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Peel and mince the garlic.
2 Start curry
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5-7 min until softened. Once softened, add the garlic, red curry paste(spicy!) and ginger and fry for 1 min further. Add the sweet potatoes, measuredwater, soy sauce, peanut butter, coconut milk, coconutsugar and lime leaves and simmer (don't boil) for 15-18 min, covered, or until the potatoes are tender.
3 Boil rice
Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
4 Prep garnishes
Meanwhile, finely slice the redchilli. Finely chop the corianderleaves.
5 Finish curry
Once the sweet potatoes are tender, add the chickpeas to the pan and cook until warmed through.
6 Serve
Remove the curry from the heat and add the juice of the lime. Serve over the rice and garnish with the peanuts, redchilli(spicy!) and fresh coriander.