Spiced Peanut and Sweet Potato Coconut Curry
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Spiced Peanut and Sweet Potato Coconut Curry

with Mixed Beans and Jasmine Rice

Prepped in 10

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 time10 minutes


serving amount

150 grams

Jasmine Rice

1 unit(s)


1 carton(s)

Mixed Beans

30 grams

Tomato Puree

15 grams

Ginger Puree

1 sachet(s)

Chermoula Spice Mix

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains Celery)

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

200 grams

Diced Sweet Potato

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp


150 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)3166 kJ
Energy (kcal)757 kcal
Fat26 g
of which saturates15.5 g
Carbohydrate102.9 g
of which sugars16.9 g
Protein22.6 g
Salt2.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Chopping Board
Large Oven-Proof Pan



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

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).


Meanwhile, halve the lime.

Drain and rinse the mixed beans in a sieve.


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.

When hot, add the tomato puree, ginger puree and Chermoula spice mix. Cook until fragrant, 1-2 mins.


Add the coconut milk, vegetable stock paste, peanut butter, honey and water for the curry (see pantry for both amounts). TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min. Season with salt and peper. Stir to combine and bring to the boil.

Stir in the sweet potato and mixed beans, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven, 18-20 mins.


When ready, remove the curry from the oven and squeeze in half the lime juice. Stir to combine. Add a splash of water if it's a little thick.

Taste, and season with salt and pepper if needed.

Fluff up the rice with a fork.


Share the rice between your bowls.

Top with the peanut and sweet potato curry.

Cut the remaining lime into wedges and serve alongside.