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?
316 Reviews
Cals 1010 · Prot 28 · Carbs 145 · Fat 35
Vegan
Try Hello Chef Now
35 min
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?
316 Reviews
Cals 1010 · Prot 28 · Carbs 145 · Fat 35
Vegan
Try Hello Chef Now
Download PDF
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Start curry

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.
Boil rice

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.
Prep garnishes

4 Prep garnishes

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

5 Finish curry

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

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2022 Hello Chef All rights reserved · Terms of Service & Privacy Policy