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.
Satay Curry with Pea & Fava Chunks
Organic pea and fava protein chunks infused with red curry paste and ginger. Simmered in a decadent satay sauce of coconut milk, creamy cashew butter and hearty veg. Spoon it over spinach-flecked rice and sprinkle with spring onions for brightness.
Prep in 10
1/3 daily fibre
9 plants
Serving size
Ingredients
- 1 sweet potato
- 4 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 4cm fresh ginger
- 125g Profusion Organic pea & fava chunks (pea protein concentrate, fava bean protein concentrate, salt)
- 160g baby spinach
- 2 spring onion
- 200ml coconut milk (Coconut, Water)
- 4 tbsp cashew butter (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 pepper
- 1 onion
- 160g brown rice (brown rice (100%))
Nutritional Information
Calories: 605
Protein: 25g
Carbs: 65g
Fat: 26g
Satay Curry with Pea & Fava Chunks
Organic pea and fava protein chunks infused with red curry paste and ginger. Simmered in a decadent satay sauce of coconut milk, creamy cashew butter and hearty veg. Spoon it over spinach-flecked rice and sprinkle with spring onions for brightness.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked. Add the spinach for the final 1-2 mins of cooking, then drain altogether.
- Dice the sweet potato into 1cm cubes (peel optional). Place on a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden brown.
- Place the pea and fava chunks in a large bowl and cover with cold water. Leave to rehydrate for 10 mins, until soft, then drain. Roughly dice the onion and peppers. Finely chop or grate the ginger. Thinly slice the spring onions.
- Heat a large frying pan with 2 tsp oil on medium heat. Add the onion and cook for 5 mins, then add the pea and fava chunks and cook for 6-8 mins, until golden.
- Add the ginger and curry paste to the pan. Cook for 1 min, then add the peppers, coconut milk, cashew butter and 200ml hot water. Crumble in the stock cube and stir. Simmer for 8-10 mins, until thickened. Season with sea salt and black pepper. Once cooked, stir through the roasted sweet potato.
- Serve the satay curry with spinach rice. Sprinkle over the spring onions.
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