Warming Ginger, Peanut and Coconut Curry
with Roasted Sweet Potato, Mixed Beans, Spinach and Jasmine Rice
Spiced with chermoula and ginger, our Warming Ginger, Peanut and Coconut Curry is a perfect veggie dinner. This comforting curry heroes sweet potato and mixed beans to absorb all the delicious flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Lime
1 carton(s)
Mixed Beans
200 grams
Diced Sweet Potato
30 grams
Tomato Puree
15 grams
Ginger Puree
1 sachet(s)
Chermoula Spice Mix
180 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Honey
150 milliliter(s)
Water for the Curry
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.
Pop the diced sweet potato 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 and tender, 20-22 mins. Turn halfway through.
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.
Once hot, add the tomato puree, ginger puree and chermoula spice mix (add less if you'd prefer things milder). 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, put the sachet in a bowl of hot water for 1 min to loosen.
Season with salt and pepper. Stir to combine and bring to the boil.
Stir in the 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 everything's ready, remove the curry from the oven and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the cooked sweet potato and squeeze in half the lime juice.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick. Stir to combine.
Fluff up the rice with a fork, then share between your bowls.
Top with the sweet potato and peanut curry.
Cut the remaining lime into wedges and serve alongside.
Enjoy!
