Creamy Sweet Potato Satay Curry by @deliciouslyella

1h10

4 servings

🧄

12 g

Garlic

🌶️

30 g

Red chillies

🫚

30 g

Ginger

🧅

100 g

Brown onion

🫙

2 g

Ground turmeric

🍛

6 g

Curry powder

🧂

6 g

Fine sea salt

⚫

0.3 g

Black pepper

🫒

30 ml

Olive oil

🥔

500 g

Sweet potatoes

🫘

280 g

Firm tofu

🥜

64 g

Peanut butter

🍁

15 ml

Maple syrup

🥢

15 ml

Tamari

🥥

400 ml

Coconut milk

🫘

240 g

Chickpeas

🥬

150 g

Baby spinach

🍋

130 g

Limes

🌿

30 g

Coriander

🥜

50 g

Peanuts

💧

200 ml

Water

  1. Peel
    • garlic
    • ginger
    • brown onion

    Peel and roughly chop the garlic, ginger, and brown onion; remove the stalks from the 2 red chilies.

  2. Add
    • garlic
    • red chili
    • ginger

    Add the garlic, red chili, ginger, brown onion, ground turmeric, curry powder, fine sea salt, and black pepper to the food processor.

  3. Blitz

    Blitz the ingredients into a coarse curry paste, scraping down the sides if necessary.

  4. Heat
    • olive oil

    Heat the olive oil in a large deep saucepan over medium-low heat.

  5. Add
    • Olive oil

    Add the curry paste to the hot oil and cook for 15 to 20 minutes until golden and fragrant.

  6. Cut
    • sweet potato
    • firm tofu

    Cut the 500 g sweet potato into 3 cm chunks and cut the drained 280 g firm tofu into 1 cm pieces.

  7. Stir
    • sweet potato
    • firm tofu
    • peanut butter

    Stir the sweet potato, firm tofu, peanut butter, maple syrup, tamari, and coconut milk into the curry paste.

  8. Pour
    • water
    • Coconut milk

    Half-fill the empty coconut milk can with about 200 ml water and pour the water into the saucepan.

  9. Simmer

    Bring the curry to a gentle simmer and cook for 15 minutes, stirring frequently so it does not stick.

  10. Add
    • canned chickpeas
    • Sweet potatoes

    Add the drained chickpeas and simmer for a further 15 minutes until the sweet potato is tender and the sauce is thick.

  11. Chop
    • baby spinach

    Roughly chop the baby spinach and stir it through the hot curry until just wilted.

  12. Stir
    • lime

    Zest and juice the 2 limes, then stir the zest and juice into the curry.

  13. Chop
    • fresh coriander
    • peanuts

    Roughly chop the fresh coriander and peanuts.

  14. Divide
    • fresh coriander
    • peanuts

    Divide the curry among 4 serving bowls and top with the chopped coriander and peanuts.

Creamy Sweet Potato Satay Curry by @deliciouslyella

1h10

4 servings

🧄

12 g

Garlic

🌶️

30 g

Red chillies

🫚

30 g

Ginger

🧅

100 g

Brown onion

🫙

2 g

Ground turmeric

🍛

6 g

Curry powder

🧂

6 g

Fine sea salt

⚫

0.3 g

Black pepper

🫒

30 ml

Olive oil

🥔

500 g

Sweet potatoes

🫘

280 g

Firm tofu

🥜

64 g

Peanut butter

🍁

15 ml

Maple syrup

🥢

15 ml

Tamari

🥥

400 ml

Coconut milk

🫘

240 g

Chickpeas

🥬

150 g

Baby spinach

🍋

130 g

Limes

🌿

30 g

Coriander

🥜

50 g

Peanuts

💧

200 ml

Water

Preparation Steps

  1. Step 1/14

    Peel and roughly chop the garlic, ginger, and brown onion; remove the stalks from the 2 red chilies.

    🧄garlic
    🫚ginger
    🧅brown onion
    🌶️red chili
    🔪knife
    🪵cutting board

  2. Step 2/14

    Add the garlic, red chili, ginger, brown onion, ground turmeric, curry powder, fine sea salt, and black pepper to the food processor.

    🧄garlic
    🌶️red chili
    🫚ginger
    🧅brown onion
    🫙ground turmeric
    🍛curry powder
    🧂fine sea salt
    ⚫black pepper
    🥄measuring spoons

  3. Step 3/14

    Blitz the ingredients into a coarse curry paste, scraping down the sides if necessary.

  4. Step 4/14

    Heat the olive oil in a large deep saucepan over medium-low heat.

    🫒olive oil
    🥄wooden spoon

  5. Step 5/14

    Add the curry paste to the hot oil and cook for 15 to 20 minutes until golden and fragrant.

    🥄wooden spoon

  6. Step 6/14

    Cut the 500 g sweet potato into 3 cm chunks and cut the drained 280 g firm tofu into 1 cm pieces.

    🥔sweet potato
    🫘firm tofu
    🔪knife
    🪵cutting board

  7. Step 7/14

    Stir the sweet potato, firm tofu, peanut butter, maple syrup, tamari, and coconut milk into the curry paste.

    🥔sweet potato
    🫘firm tofu
    🥜peanut butter
    🍁maple syrup
    🥢tamari
    🥥canned coconut milk
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/14

    Half-fill the empty coconut milk can with about 200 ml water and pour the water into the saucepan.

    💧water
    🥛measuring jug

  9. Step 9/14

    Bring the curry to a gentle simmer and cook for 15 minutes, stirring frequently so it does not stick.

    🥄wooden spoon

  10. Step 10/14

    Add the drained chickpeas and simmer for a further 15 minutes until the sweet potato is tender and the sauce is thick.

    🫘canned chickpeas
    🥄wooden spoon
    🥫can opener

  11. Step 11/14

    Roughly chop the baby spinach and stir it through the hot curry until just wilted.

    🥬baby spinach
    🔪knife
    🪵cutting board
    🥄wooden spoon

  12. Step 12/14

    Zest and juice the 2 limes, then stir the zest and juice into the curry.

    🍋lime
    🍋citrus zester
    🍋citrus juicer
    🥄wooden spoon

  13. Step 13/14

    Roughly chop the fresh coriander and peanuts.

    🌿fresh coriander
    🥜peanuts
    🔪knife
    🪵cutting board

  14. Step 14/14

    Divide the curry among 4 serving bowls and top with the chopped coriander and peanuts.

    🌿fresh coriander
    🥜peanuts
    🥣serving bowls

Composition

Ingredients

Types

Vegetables, Spices, Seasonings, Oils, Plant Protein, Nut Products, Sweeteners, Fruit, Nuts, Liquids

Ingredients

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

Notes

Garlic (peeled), Red chillies (stalks removed, or use dried red chilli flakes), Ginger (peeled and roughly chopped, about one small chunk), Brown onion (roughly chopped), Curry powder (heaped), Black pepper (freshly ground, to serve), Sweet potatoes (cut into 3cm chunks), Firm tofu (drained and cut into 1cm pieces, about 1 block), Maple syrup (optional), Coconut milk (canned), Chickpeas (canned, drained, or butter beans), Baby spinach (roughly chopped, about 3 large handfuls), Limes (juiced and zested), Coriander (roughly chopped, about a handful), Peanuts (roughly chopped, about a handful), Water (half-fill the empty coconut milk tin with water)

Allergens

Soy, Peanuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Gluten-free

Calories

670 kcal

Macro nutrients

Protein: 23g, Carbohydrates: 62g, Fat: 40g, Saturated fat: 17g, Fiber: 15g, Sugars: 14g, Sodium: 760mg

Nutritional Information

Minerals

Potassium: 1030mg, Iron: 7.1mg, Calcium: 205mg, Magnesium: 153mg

Vitamins

Vitamin A: 1420µg RAE, Vitamin C: 45mg, Vitamin K: 220µg, Folate: 145µg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

knife, cutting board, measuring spoons, measuring jug, wooden spoon, can opener, citrus zester, citrus juicer, serving bowls

Appliances

Food processor, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Weeknight Meal, Meal Prep, Casual Entertaining

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Thai, Southeast Asian

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Tender, Chunky, Crispy, Crunchy

Flavors

Nutty, Spicy, Sweet, Savory, Earthy, Tangy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 90 days (Freeze in airtight portions,Add fresh coriander and peanuts after reheating,Thaw overnight in the refrigerator before reheating)