Malaysian Style Sweet Potato Satay Curry
with Fresh Lime and Crushed Peanuts
- Peanut
- Soya
- Wheat
- Cereals containing gluten
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Also spelled as 'sate' in Indonesia, satay typically consists of skewered meat served with peanut sauce. We're keeping it simple by making a curry inspired by the peanut sauce and swapping out the meat to make it vegetarian.
Ingredients
2 unit(s)
Sweet Potato
150 grams
Jasmine Rice
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 sachet(s)
Malaysian Style Paste
(Contains: Soya)
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Nuts, Cashew nuts)
180 milliliter(s)
Coconut Milk
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
80 grams
Young Pea Pods
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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).
Zest and cut the lime into wedges. Crush the peanuts in the unopened sachet using a rolling pin.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the Malaysian style paste and fry until fragrant, 1 min.
Once fragrant, add the peanut butter, coconut milk, soy, young pea pods along with the sugar and water for the sauce (see pantry for both amounts) then bring to the boil.
Simmer, stirring constantly to disolve the peanut butter, until thickened, 2-4 mins. Remove from the heat, then stir in the lime juice from half the lime and season with salt.
Once the sweet potatoes are cooked, pop the satay pan back on medium heat and stir in the sweet potato.
Taste and season with more salt and lime juice if needed. Add a splash more water if it's a little too thick.
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!
