Satay Sweet potato and Kale Curry
Serves: 4 / Ready in: 1 hour / Difficulty: 3/5 / Storing: Best eaten fresh, can be stored in a sealed container in the fridge overnight, add a good splash of water when cooking.
Ingredients
2 large sweet potatoes or 4 small
1 tbsp coconut oil
4 white onions
1 chilli
4 cloves garlic
Thumb sized piece of ginger
Bunch of kale
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp chilli powder
1 tbsp tomato paste
250ml coconut milk
4 tbsp peanut butter
juice of 1 lime
To serve
Natural or coconut yoghurt
Fresh coriander
Chilli flakes
Method
Peel and chop the sweet potatoes into small chunks, add to a large pan with 100ml water, heat to a low/medium heat and cover. Keep an eye on the sweet potato, it takes around 15/20 mins to get soft, add more water if needed.
Meanwhile, cut the onions into thick slices, chop the chilli, peel and thinly slice the ginger, remove the garlic's skin, and slice. Add coconut oil to another frying pan, put onto medium heat and add the onions, cook until soft. Once soft, add the chilli, ginger and garlic. Allow all to cook for a few minutes, then make space in the middle, add the mustard seed, cumin seeds and chilli powder. Allow the spices to cook for a few seconds before stirring together.
Quickly rip the kale off the stems and tear it into chunks, leaving it for later. Add the tomato paste to the onion pan and stir together. Once the sweet potato is tender add the onion mixture to the same pan. Pour in the coconut milk, 4 tbsp of peanut butter, lime juice and approx 2 glasses of water. Stir together, if the mixture is still too thick and tacky, add more water.
Get the kale on top and slowly stir it down into the curry, if the kale needs more liquid to become soft, add some hot water on top. Allow the kale to wilt down, around 5/10 minutes.
Now it’s time to serve up. Optional, add some yoghurt on the side and chilli flakes on top. Enjoy!
Nutritional information, per serving (not including side dish)
kcal: 324
Fat: 16.6g
Saturates: 6.6g
Carbs: 31.9g
Sugars: 12.5g
Fibre: 5.2g
Protein: 7.5g
Watch the recipe video here