Sweet potato peanut satay curry

Sweet potato peanut satay curry

Ingredients

serves 4
  • •2 large sweet potatoes, chopped
  • •1 tbsp olive oil
  • •1 onion, finely chopped
  • •2 garlic cloves, crushed
  • •1 tsp dried chilli flakes
  • •2 heaped tsp mild curry powder
  • •2 tbsp tomato puree
  • •5 tbsp (70g) smooth peanut butter
  • •400ml vegetable stock
  • •1 400g can chickpeas, drained and rinsed
  • •Large handful spinach
  • •Juice of 1 lime
  • •Pinch sea salt, to taste
  • •Ground black pepper, to taste
  • •Handful fresh coriander
  • •120g basmati rice or quinoa

Directions

Cooking mode
  1. 1. Rinse and cook the rice or quinoa.
  2. 2. Preheat the oven to 180°C. Place the sweet potato on a baking tray and toss with oil. Roast for 25 mins, or until soft.
  3. 3. Heat the oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic, chilli flakes, curry powder, tomato puree, peanut butter and a little dash of stock. Mix well to create a paste, then cook for another 2 minutes.
  4. 4. Add the sweet potato, chickpeas and remaining vegetable stock. Mix well, season with salt and pepper, then simmer for 5 minutes to reduce the sauce slightly.
  5. 5. Add the spinach and stir through until wilted. Remove from the heat and stir in the lime juice.
  6. 6. Serve with the rice or quinoa and top with fresh coriander.
Baker Beanie Author

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