This is a delicious comforting dish with minimal hands on prep. Finishing the cooking in the oven adds an extra layer of flavour. Creamy coconut milk combines perfectly with the sweet potato.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Medium
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Ingredients
red onion 1 (sliced)
sweet potato 2 (chopped)
garlic cloves 3 (crushed)
chickpeas 400 g (drained)
coconut milk 400 ml
smooth peanut butter 2 tbsp
vegetable stock cube 1
mild curry powder 1 tbsp
paprika 1 tsp
ground turmeric 1 tsp
chilli flakes pinch
basmati microwave rice 240 g
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Slice the red onion. Chop the sweet potato into small cubes. Crush the garlic.
Heat a dash of oil in an ovenproof casserole style dish. Add the red onion and sweet potato and cook for 5 minutes. Stir in the garlic, paprika, turmeric and chilli flakes and cook for 1 minute.
Add the drained chickpeas, coconut milk and peanut butter. Crumble in the stock cube along with 2 tablespoons water per serving.
Bring to a simmer then transfer to the oven and bake for 30 minutes.
Cook the rice according to the packet instructions. If using microwave rice wait until a few minutes before serving.
Serve the sweet potato satay curry with the rice and enjoy!
