Spicy Satay Curry
with Chickpeas and Sweet Potato
Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?
35 min
Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?
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Ingredients
Number of People:
Curry
Chickpeas
260 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
7*
20 Grams
Water
150 ML
Soy sauce
9*
20 ML
Peanut butter
1*9*
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
1*
40 Grams
Allergens
*7 Crustaceans, *9 Soya, *1 Peanuts
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) | 4096 / 1040 |
| Fats (g) | 36.8 |
| of which saturated (g) | 13.3 |
| Carbohydrates (g) | 162 |
| of which sugars (g) | 26.4 |
| Fibers (g) | 21.3 |
| Proteins (g) | 29.3 |
| Salt (g) | 4.7 |
*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, measured water, soy sauce, peanut butter, coconut milk, coconut sugar 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 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.
4 Prep garnishes
Meanwhile, finely slice the red chilli. Finely chop the coriander leaves.
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, red chilli (spicy!) and fresh coriander.
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