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Oven-Baked Thai Style Sweet Potato & Peanut Curry
Oven-Baked Thai Style Sweet Potato & Peanut Curry

Oven-Baked Thai Style Sweet Potato & Peanut Curry

with Chickpeas, Spinach and Jasmine Rice

Recipe Development Team
Recipe Development TeamPublished on April 02, 2024

Our Oven-Baked Thai Style Sweet Potato & Peanut Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
New
Allergens:
Cereals containing gluten
Soya
Peanut

The quantities provided above are averages only.

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.

Total45 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Lime

1 carton(s)

Chickpeas

45 grams

Yellow Thai Style Paste

180 milliliter(s)

Coconut Milk

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

150 grams

Jasmine Rice

40 grams

Baby Spinach

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)3739 kJ
Energy (kcal)894 kcal
Fat37.5 g
of which saturates17.1 g
Carbohydrate108.2 g
of which sugars13.9 g
Protein26.2 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Large Oven-Proof Pan
Aluminum Foil
Lid

Cooking Instructions and Tips

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 2cm chunks (no need to peel).

Halve the lime and cut into wedges. Drain and rinse the chickpeas.

Flavour Time
2

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking. 

Add the yellow Thai style paste and fry until fragrant, 1-2 mins.

Stir in the coconut milk, soy sauce, peanut butter, sugar and water for the sauce (see pantry for both amounts). Mix well until combined.

Into the Oven
3

Bring the sauce back up to the boil, then stir through the sweet potato chunks and chickpeas.

Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the sweet potato is tender and the sauce has thickened, 25-30 mins.

Rice Rice Baby
4

When there is 20 mins left of cooking time left, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 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) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Finishing Touches
5

When the curry has finished cooking, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Squeeze in some lime from a lime wedge. Taste and season with more salt, pepper or lime juice if you feel it needs it. TIP: Add a splash of water if it's a little too thick.

Serve Up
6

When everything's ready, fluff up the rice with a fork and share between your bowls.

Top with the sweet potato curry and sprinkle over the peanuts to finish.

Serve with any remaining lime wedges alongside for squeezing over.

Enjoy!

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