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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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West African-style Sweet Potato & Peanut Curry
Vibrant sweet potatoes are the star of this creamy West African-style curry. Stir in spinach for greens and creamy peanut butter for richness. Serve with quinoa and a spritz of lime
1/3 daily fibre
8 plants
Serving size
Ingredients
- 40g creamed coconut
- 80g baby spinach
- 160g quinoa (quinoa (100%))
- 4cm fresh ginger
- 2 tbsp west african spice blend (Cumin, Cinnamon, Ginger, Coriander, Nutmeg)
- 60g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 240g Tenderstem broccoli
- 2 sweet potato
- 1 handful of fresh coriander
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 4 garlic clove
- 1 unwaxed lime
Nutritional Information
Calories: 555
Protein: 19g
Carbs: 72g
Fat: 24g
West African-style Sweet Potato & Peanut Curry
Vibrant sweet potatoes are the star of this creamy West African-style curry. Stir in spinach for greens and creamy peanut butter for richness. Serve with quinoa and a spritz of lime
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Cooking Instructions
Before you start
- Boil a kettle
- Pull out a measuring jug, a peeler, a sieve, a large saucepan, a large frying pan & a grater
Prep time
- Dissolve the creamed coconut and stock powder in the jug with 750ml boiling water
- Dice the sweet potatoes into 2cm cubes (peel optional)
- Finely chop or grate the garlic and ginger
Simmer simmer
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the sweet potatoes, ginger and garlic to the pan and cook for 2 mins
- Add the spice blend and cook for 1 min, then add the stock mix and peanut butter
- Simmer for 20-25 mins, until the sweet potatoes are soft. Add a splash of water if it gets too dry
Cook the quinoa & broccoli
- Bring the large saucepan filled with salted hot water to a boil
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Trim and cut the broccoli into thirds, then add for the final 2-3 mins of the quinoa cooking. Drain together
Finishing touches
- Quarter the lime. Roughly chop the coriander
- Rinse the spinach, then stir through the curry, along with half the coriander
- Simmer for 3 mins, until the spinach has wilted. Season with salt and pepper
Plate up
- Serve the broccoli and quinoa with the curry
- Garnish with the lime wedges, peanuts and the remaining coriander
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