Indonesian Style Satay Curry
with Sweet Potato and Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Indonesian Style Spice Mix
(Contains Peanut May contain Nuts)
(Contains Cereals containing gluten, Soya)
Not included in your delivery
Water for the Rice
Water for the Sauce
Sugar for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp salt and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered).
Leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the pak choi, then thinly slice widthways. Trim and halve the green beans.
Peel and grate the garlic (or use a garlic press). Zest and quarter the lime.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the green beans. Stir-fry until just soft, 4-5 mins.
Add the pak choi, Indonesian style spice mix, and garlic. Stir-fry for 30 secs. Season with salt and pepper.
Stir in the coconut milk, peanut butter, ketjap manis, soy sauce, water and sugar for the sauce (see pantry for both amounts).
Bring to the boil, then simmer until the sauce is slightly thickened, 4-5 mins. Stir occasionally to break the peanut butter apart.
When the sweet potato has roasted, stir through the curry.
Stir in the lime zest and half of the juice.
Taste the curry and add more salt, pepper or lime juice if needed.
Share the rice between bowls. Spoon over your vegetable curry.
Serve any remaining lime wedges alongside for squeezing over.