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?
Cals 1195 · Prot 34 · Carbs 159 · Fat 49
Vegan
Try Hello Chef Now
35 min
photo
Did you know that coconut milk is derived from coconut flesh and not from the coconut water found on the inside?
Cals 1195 · Prot 34 · Carbs 159 · Fat 49
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
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Thai Panang Chicken Curry
with Jasmine Rice
Rump Steak and Sweet Potato Fries
with Avocado Cream
Indian Butter Chicken
with Basmati Rice
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