The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
-
200ml coconut milk
-
10g veg stock powder
- 1 sweet potato
-
1 tbsp west african spice blend
-
4 tsp ginger & garlic paste
-
30g smooth peanut butter (Peanuts, Nuts)
-
80g quinoa
- 180g Tenderstem broccoli
- 1 unwaxed lime
- 1 chilli
- 1 handful of fresh coriander
Peanuts
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 99Kcal | 661Kcal |
| 413kJ | 2766kJ | |
| Fat | 5.2g | 35g |
| of which saturates | 2.5g | 17g |
| Carbohydrates | 11g | 73g |
| of which sugars | 2.4g | 16g |
| Protein | 2.7g | 18g |
| Salt | 0.21g | 1.4g |
| Fibre | 2.1g | 14g |
Ingredients
Ingredients
-
200ml coconut milk (use half)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
-
10g veg stock powder (use half)
- 1 handful of fresh coriander (use half)
-
4 tsp ginger & garlic paste (use half)
- 1 sweet potato (use half)
- 1 chilli (use half)
-
1 tbsp west african spice blend (use half)
-
80g quinoa (use half)
-
30g smooth peanut butter (use half) (Peanuts, Nuts)
- 1 unwaxed lime (use half)
- 180g Tenderstem broccoli (use half)
Peanuts
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 116Kcal | 661Kcal |
| 483kJ | 2766kJ | |
| Fat | 6.0g | 35g |
| of which saturates | 3.0g | 17g |
| Carbohydrates | 13g | 73g |
| of which sugars | 2.7g | 16g |
| Protein | 3.2g | 18g |
| Salt | 0.25g | 1.4g |
| Fibre | 2.5g | 14g |
Sweet Potato Curry with with Quinoa, Broccoli & Peanuts
Vibrant and colourful sweet potatoes are the star of our nutty West African-style curry. Creamy peanut butter for richness. Serve with quinoa, a spritz of lime and a dash of chilli for kick.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a measuring jug, a peeler & a sieve
Get started
- Peel and dice the sweet potato into 1cm chunks
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the sweet potato and cook for 4-5 mins, until softened and golden. Season with salt and pepper
Simmer simmer
- Add the West African spice blend and ginger & garlic paste to the pan. Cook for another 1 min, then stir in the coconut milk, stock powder, peanut butter and 250ml water (125ml for 1 person)
- Bring to the boil, stir to combine, then lower the heat and simmer for 22-25 mins, until the sweet potato is soft. Add a splash of water if it gets too dry
Finish the prep & boil the quinoa
- Meanwhile, trim the broccoli and cut into thirds. Deseed and thinly slice the chilli. Roughly chop the coriander and peanuts. Quarter the lime
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the quinoa and boil for 13-14 mins, until cooked
- In the final 3-4 mins of the quinoa cooking, add the broccoli to the saucepan, then drain together
Last bits
- Once cooked, remove the curry from the heat and stir in half the coriander with a squeeze of lime juice. Season to taste with salt and pepper
Plate up
- Share the sweet potato curry between bowls, with the broccoli and quinoa alongside
- Garnish with the peanuts, chilli (for those who'd like the heat), remaining coriander and remaining lime wedges
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