Sweet potato peanut satay curry

Sweet potato peanut satay curry

Ingredients

serves 4
  • •100g rice or quinoa
  • •2 large sweet potatoes, chopped
  • •1 tbsp olive oil
  • •1 onion, finely chopped
  • •2 garlic cloves, minced
  • •1 tsp dried chilli flakes
  • •2 heaped tsp mild curry powder
  • •2 tbsp tomato paste
  • •70g smooth peanut butter
  • •400ml vegetable stock
  • •1 400g can chickpeas, drained and rinsed
  • •100g spinach
  • •Juice of 1 lime
  • •Pinch sea salt, to taste
  • •Ground black pepper, to taste
  • •Handful fresh coriander, chopped

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 minutes, 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 paste, 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 and coriander.
  6. 6. Serve with the rice or quinoa.
Baker Beanie Author

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