Peanutty Sweet Potato Satay Curry
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Peanutty Sweet Potato Satay Curry

Peanutty Sweet Potato Satay Curry

with Peas and Zesty Jasmine Rice

Tags:
Veggie
Allergens:
Peanut
•Soya

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 Time35 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Sweet Potato

150 grams

Jasmine Rice

1 unit(s)

Lime

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

1 sachet(s)

Indonesian Style Spice Mix

15 grams

Sambal Paste

25 grams

Ketjap Manis

(Contains Soya)

180 milliliter(s)

Coconut Milk

120 grams

Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

2 tbsp

Boiling Water

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3880 kJ
Energy (kcal)927 kcal
Fat32.8 g
of which saturates16.7 g
Carbohydrate134.6 g
of which sugars30.3 g
Dietary Fiber14.6 g
Protein23.1 g
Salt1.39 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Lidded saucepan
•Zester
•Measuring Jug
•Rolling Pin
•Kettle
•Whisk
•Large Saucepan
•Fork

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).

Put the sweet potato chunks 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, 18-20 mins. Turn halfway through.

 

2

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

3

Meanwhile, boil a half-full kettle.

Zest and cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.

In a jug, combine the peanut butter, Indonesian style spice mix, sambal paste, ketjap manis and boiling water from the kettle (see pantry for amount). Mix well until smooth. 

4

Pop a large saucepan on medium-high heat and add the peanut sauce from the jug. Gradually whisk in the coconut milk and water for the sauce (see pantry for amount), then bring to the boil.

Simmer, stirring constantly, until thickened, 2-4 mins. Remove from the heat, then stir in juice from half the lime juice and season with salt.

 

5

Once the sweet potato is cooked, pop the satay pan back on medium heat and stir in the sweet potato. 

Add the peas to the pan and simmer until piping hot, 1-2 mins, then remove from the heat. 

Taste and season with more salt and lime juice if needed. Add a splash more water if it's a little too thick.

6

Fluff up the rice with a fork, stir through the lime zest then share between your serving bowls. 

Spoon the satay curry over the zesty rice and finish with a sprinkling of peanuts.

Serve any remaining lime wedges on the side for squeezing over. 

Enjoy! 

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