Satay Sweet Potato Curry


Satay Sweet Potato Curry



1 Medium Brown Onion

1 tbsp. Curry Powder

6g Coriander

90g Red Lentils

220g Sweet Potato

½ OXO Vegetable Stock Cube

10g Fresh Ginger

1 Small Lime

100g Shredded Kale

Roasted peanuts

½ tsp Dried Chilli Flakes

60g Peanut Butter

100g Natural Yoghurt

1 Tomato Paste



Preheat your oven to 220c, whilst your oven is heating up chop the sweet potato into small cubes.

Place Sweet Potato on to baking tray and drizzle vegetable oil and a pinch of salt and pepper and shake things up, close oven and leave for 20 minutes until cooked and golden.

Chop onion finely and cook in a wide pan until softened (usually 4- 5 minutes)

Grate ginger and dissolve the vegetable stock in boiling water around 550ml.

Once the onions are cooked add the curry powder, chilli flakes, tomato paste and chopped ginger and cook for 1 minute.

Wash lentils and add to pan with vegetable stock and bring to a boil and reduce heat and bring to simmer so the lentils are cooked and tender.

Now chop the coriander and chop the lime in half, once the lentils are cooked add the kale and cook for a further 5 minutes.

Add the creamy peanut butter and half of the lime juice and stir it all together and enjoy.


Products Used:

Colourworks Blue Reversible Chopping Board

MasterClass Crusty Bake Non-Stick Baking Tray

MasterClass Ceramic Non-Stick Eco 30cm Fry Pan

Colourworks 3 Piece Blue Acrylic Measuring Jug Set