Spicy Satay Curry

Name: Spicy Satay Curry with Chickpeas and Sweet Potato
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Chickpeas; 400 Grams of Sweet potatoes; 1 Pieces of Brown onion; 30 Grams of Ginger; 2 Piece of Garlic cloves; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 20 Grams of Red curry paste; 150 ML of Water; 20 ML of Soy sauce; 30 Grams of Peanut butter; 200 ML of Coconut milk; 10 Grams of Coconut sugar; 3 Piece of Lime leaves; 1 Piece of Lime; 150 Grams of Basmati rice; 300 ML of Water; 1 Tsp of Salt; 1 Pieces of Large red chilli; 15 Grams of Fresh coriander; 40 Grams of Salted peanuts

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?

44 Reviews

Cals 834 · Prot 26 · Carbs 102 · Fat 39

Vegan

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?

44 Reviews

Cals 834 · Prot 26 · Carbs 102 · Fat 39

Vegan

Ingredients

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 7*

20 Grams

Water

150 ML

Soy sauce 9*10*11*

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, *10 Wheat, *11 Gluten, *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)	3490 / 834
Fats (g)	38.6
of which saturated (g)	13.2
Carbohydrates (g)	102
of which sugars (g)	28.5
Fibers (g)	24.7
Proteins (g)	26.3
Salt (g)	2.6

*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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