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West African-style Sweet Potato Curry with with Quinoa, Broccoli & Peanuts
Vibrant and colourful sweet potatoes are the star of our nutty West African-style curry. Stir in spinach for greens and creamy peanut butter for richness. Serve with quinoa, a spritz of lime and a dash of chilli for kick.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 40g baby spinach
- 1 handful of fresh coriander
- 1 chilli
- 1 unwaxed lime
- 180g Tenderstem broccoli
- 80g quinoa (Quinoa 100%)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 sweet potato
- 15g creamed coconut
Nutritional Information
Calories: 594
Protein: 21g
Carbs: 78g
Fat: 24g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 sweet potato (use half)
- 15g creamed coconut (use half)
- 1 chilli (use half)
- 40g baby spinach (use half)
- 1 tbsp west african spice blend (use half) (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 80g quinoa (use half) (Quinoa 100%)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime (use half)
- 180g Tenderstem broccoli (use half)
Nutritional Information
Calories: 594
Protein: 21g
Carbs: 78g
Fat: 24g
West African-style Sweet Potato Curry with with Quinoa, Broccoli & Peanuts
Vibrant and colourful sweet potatoes are the star of our nutty West African-style curry. Stir in spinach for greens and creamy peanut butter for richness. Serve with quinoa, a spritz of lime and a dash of chilli for kick.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a measuring jug, a peeler, a medium saucepan, a large frying pan & a sieve
Prep time
- Dissolve the creamed coconut and stock in the jug with 450ml boiling water (225ml for 1 person)
- Peel and dice the sweet potato into 1cm chunks
Simmer simmer
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the sweet potato and cook for 3-4 mins. Season with salt and pepper
- Add the West African spice blend and ginger & garlic paste. Cook for another 1 min, then stir in the stock mixture and peanut butter
- Simmer for 14-16 mins, until the sweet potato is soft. Add a splash of water if it gets too dry
Get the quinoa on
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the quinoa and boil for 13-14 mins, until cooked
- Meanwhile, trim the broccoli and cut into thirds
- In the final 3-4 mins of the quinoa cooking, add the broccoli to the saucepan, then drain together
Last bits
- Quarter the lime. Deseed and thinly slice the chilli. Roughly chop the coriander
- Rinse the spinach, then stir into the curry, along with half the coriander. Simmer for 1-2 mins, until the spinach has wilted. Season with salt and pepper
Plate up
- Share the sweet potato curry between bowls, with the broccoli and quinoa alongside
- Garnish with the lime wedges, peanuts, remaining coriander and the chilli (for those who'd like it)
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