Creamy Sweet Potato Satay Curry by @deliciouslyella

1h10

4 servings

🧄

4 cloves

Garlic

🌶️

2

Red chillies

🫚

1

Ginger

🧅

1

Brown onion

🫙

1 tsp

Ground turmeric

🍛

2 tsp

Curry powder

🧂

1 tsp

Fine sea salt

⚫

1 pinch

Freshly ground black pepper

🫒

2 tbsp

Olive oil

🥔

500 g

Sweet potatoes

🫘

1

Firm tofu

🥜

4 tbsp

Peanut butter

🍁

1 tbsp

Maple syrup

🥢

1 tbsp

Tamari

🥥

400 ml

Coconut milk

💧

Water

🫘

240 g

Canned chickpeas

🥬

3 handfuls

Baby spinach

🍋

2

Limes

🌿

1 handful

Coriander

🥜

1 handful

Peanuts

  1. Add
    • Garlic
    • Red chillies
    • Ginger

    To make the curry paste, add all the curry paste ingredients to a mini-chopper or food processor and blitz into a coarse paste.

  2. Warm
    • Olive oil

    Warm the olive oil in a large, deep saucepan or casserole dish set over a medium-low heat.

  3. Add

    Add the curry paste and cook for 15–20 minutes until fragrant and golden.

  4. Stir
    • Sweet potatoes
    • Firm tofu
    • Peanut butter

    Stir in the sweet potatoes, firm tofu, peanut butter, maple syrup, tamari and coconut milk.

  5. Pour
    • Water
    • Coconut milk

    Half-fill the empty coconut milk tin with water and pour into the pan.

  6. Simmer
    • Canned chickpeas
    • Sweet potatoes

    Bring to a simmer and cook for 30 minutes, adding the canned chickpeas after 15 minutes, until the sweet potatoes are tender and the curry has thickened.

  7. Stir

    Stir frequently to prevent it sticking to the pan.

  8. Stir
    • Baby spinach
    • Limes

    Stir in the baby spinach until wilted, then add the lime zest and juice.

  9. Serve
    • Coriander
    • Peanuts

    To serve, divide into bowls and top with the coriander and peanuts, if using.

Creamy Sweet Potato Satay Curry by @deliciouslyella

1h10

4 servings

🧄

4 cloves

Garlic

🌶️

2

Red chillies

🫚

1

Ginger

🧅

1

Brown onion

🫙

1 tsp

Ground turmeric

🍛

2 tsp

Curry powder

🧂

1 tsp

Fine sea salt

⚫

1 pinch

Freshly ground black pepper

🫒

2 tbsp

Olive oil

🥔

500 g

Sweet potatoes

🫘

1

Firm tofu

🥜

4 tbsp

Peanut butter

🍁

1 tbsp

Maple syrup

🥢

1 tbsp

Tamari

🥥

400 ml

Coconut milk

💧

Water

🫘

240 g

Canned chickpeas

🥬

3 handfuls

Baby spinach

🍋

2

Limes

🌿

1 handful

Coriander

🥜

1 handful

Peanuts

Preparation Steps

  1. Step 1/9

    To make the curry paste, add all the curry paste ingredients to a mini-chopper or food processor and blitz into a coarse paste.

    🧄Garlic
    🌶️Red chillies
    🫚Ginger
    🧅Brown onion
    🫙Ground turmeric
    🍛Curry powder
    🧂Fine sea salt
    ⚫Freshly ground black pepper
    Mini-chopper or food processor

  2. Step 2/9

    Warm the olive oil in a large, deep saucepan or casserole dish set over a medium-low heat.

    🫒Olive oil
    🍲Saucepan

  3. Step 3/9

    Add the curry paste and cook for 15–20 minutes until fragrant and golden.

    🍲Saucepan

  4. Step 4/9

    Stir in the sweet potatoes, firm tofu, peanut butter, maple syrup, tamari and coconut milk.

    🥔Sweet potatoes
    🫘Firm tofu
    🥜Peanut butter
    🍁Maple syrup
    🥢Tamari
    🥥Coconut milk
    🍲Saucepan

  5. Step 5/9

    Half-fill the empty coconut milk tin with water and pour into the pan.

    💧Water
    🍲Saucepan

  6. Step 6/9

    Bring to a simmer and cook for 30 minutes, adding the canned chickpeas after 15 minutes, until the sweet potatoes are tender and the curry has thickened.

    🫘Canned chickpeas
    🍲Saucepan

  7. Step 7/9

    Stir frequently to prevent it sticking to the pan.

    🍲Saucepan
    🥄Spoon

  8. Step 8/9

    Stir in the baby spinach until wilted, then add the lime zest and juice.

    🥬Baby spinach
    🍋Limes
    🍲Saucepan

  9. Step 9/9

    To serve, divide into bowls and top with the coriander and peanuts, if using.

    🌿Coriander
    🥜Peanuts
    🥣Bowls

Composition

Ingredients

Types

Vegetables, Spices, Oils, Soy, Protein, Nuts, Spread, Sweeteners, Condiments, Dairy-alternative, Liquids, Legumes, Fruit, Herbs

Ingredients

Garlic, Red chillies, Ginger, Brown onion, Ground turmeric, Curry powder, Fine sea salt, Freshly ground black pepper, Olive oil, Sweet potatoes, Firm tofu, Peanut butter, Maple syrup, Tamari, Coconut milk, Water, Canned chickpeas, Baby spinach, Limes, Coriander, Peanuts

Notes

Garlic (peeled), Red chillies (stalks removed), Ginger (small chunk, peeled and roughly chopped), Brown onion (roughly chopped), Sweet potatoes (cut into 3 cm chunks), Firm tofu (block, drained and cut into 1 cm pieces), Maple syrup (optional), Coconut milk (one tin), Water (half-fill the empty coconut milk tin), Baby spinach (large handfuls, roughly chopped), Limes (juiced and zested), Coriander (roughly chopped), Peanuts (roughly chopped)

Allergens

Soy, Peanuts, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free

Calories

620 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 59g, Fat: 35g, Fiber: 14g, Sugars: 14g

Nutritional Information

Minerals

Iron: 4.5mg, Magnesium: 95mg, Potassium: 850mg, Calcium: 160mg, Sodium: 650mg

Vitamins

Vitamin A: 850µg, Vitamin C: 32mg, Vitamin B6: 0.5mg, Folate: 110µg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Mini-chopper or food processor

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Southeast Asian

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Chunky

Flavors

Creamy, Nutty, Spicy, Tangy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerate within 2 hours of cooking,reheat thoroughly before serving), freezing : up to 2 months (freeze in an airtight container,best frozen before adding spinach/lime/garnish,thaw in fridge overnight before reheating)