Spicy Satay Curry

with Chickpeas and Sweet Potato

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Instructions

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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.

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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 garlicred curry paste (spicy!) and ginger and fry for 1 min further. Add the sweet potatoes, measured watersoy saucepeanut buttercoconut milk, coconut sugar and lime leaves and simmer (don't boil) for 15-18 min, covered, or until the potatoes are tender.

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3 Boil rice

Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water 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.

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4 Prep garnishes

Meanwhile, finely slice the red chilli. Finely chop the coriander leaves.

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5 Finish curry

Once the sweet potatoes are tender, add the chickpeas to the pan and cook until warmed through.

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6 Serve

Remove the curry from the heat and add the juice of the lime. Serve over the rice and garnish with the peanutsred chilli (spicy!) and fresh coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the red curry paste and chilli!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?

Cooking Time: 35 min

Cals 1258 · Prot 33 · Carbs 154 · Fat 59

Dairy-Free

Ingredients

Number of people

Curry

Chickpeas 240 Grams
Sweet potatoes 400 Grams
Brown onion 1 Piece
Ginger 30 Grams
Garlic cloves 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Red curry paste 20 Grams
Water 150 ML
Soy sauce 20 ML
Peanut butter 30 Grams
Coconut milk 200 ML
Coconut sugar 10 Grams
Lime leaves 3 Piece
Lime 1 Piece

Rice

Basmati rice 150 Grams
Water 300 ML
Salt 0.5 Tsp

Garnish

Large red chilli 1 Piece
Fresh coriander 15 Grams
Salted peanuts 40 Grams

Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?

Cooking Time: 35 min

Cals 1258 · Prot 33 · Carbs 154 · Fat 59

Dairy-Free

Instructions

photo

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.

photo

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 garlicred curry paste (spicy!) and ginger and fry for 1 min further. Add the sweet potatoes, measured watersoy saucepeanut buttercoconut milk, coconut sugar and lime leaves and simmer (don't boil) for 15-18 min, covered, or until the potatoes are tender.

photo

3 Boil rice

Meanwhile, rinse the basmati rice. Add the rice, a pinch of salt and the measured water 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.

photo

4 Prep garnishes

Meanwhile, finely slice the red chilli. Finely chop the coriander leaves.

photo

5 Finish curry

Once the sweet potatoes are tender, add the chickpeas to the pan and cook until warmed through.

photo

6 Serve

Remove the curry from the heat and add the juice of the lime. Serve over the rice and garnish with the peanutsred chilli (spicy!) and fresh coriander.

Tips for fussy eaters

Can't handle the heat? Go easy on the red curry paste and chilli!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Ingredients

Number of people

Curry

Chickpeas 240 Grams
Sweet potatoes 400 Grams
Brown onion 1 Piece
Ginger 30 Grams
Garlic cloves 2 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Red curry paste 20 Grams
Water 150 ML
Soy sauce 20 ML
Peanut butter 30 Grams
Coconut milk 200 ML
Coconut sugar 10 Grams
Lime leaves 3 Piece
Lime 1 Piece

Rice

Basmati rice 150 Grams
Water 300 ML
Salt 0.5 Tsp

Garnish

Large red chilli 1 Piece
Fresh coriander 15 Grams
Salted peanuts 40 Grams
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