Spiced Peanut and Sweet Potato Coconut Curry
with Mixed Beans and Jasmine 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.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Lime
1 carton(s)
Mixed Beans
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
Chermoula Spice Mix
200 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
Honey
150 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
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.
Enjoy!
