Oven Cooked Thai Style Sweet Potato and Peanut Curry
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Oven Cooked Thai Style Sweet Potato and Peanut Curry

with Chickpeas, Spinach and Jasmine Rice

Tags:
Veggie
Prepped in 10
Allergens:
Cereals containing gluten
Soya
Peanut

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.

Preparation Time45 minutes
Cooking time10 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 Nuts)

150 grams

Jasmine Rice

40 grams

Baby Spinach

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

300 milliliter(s)

Water for the Rice

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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
Salt4.24 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Knife
Large Oven-Proof Pan
Lidded saucepan

Instructions

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.

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, water and sugar for the sauce (see pantry for both amounts). 

 

 

3

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

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

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.

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

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!