SATAY SWEET POTATO CURRY RECIPE | BBC GOOD FOOD
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories
Provided by Elena Silcock
Categories Dinner, Main course
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Melt 1 tbsp coconut oil in a saucepan over a medium heat and soften 1 chopped onion for 5 mins. Add 2 grated garlic cloves and a grated thumb-sized piece of ginger, and cook for 1 min until fragrant.
- Stir in 3 tbsp Thai red curry paste, 1 tbsp smooth peanut butter and 500g sweet potato, peeled and cut into chunks, then add 400ml coconut milk and 200ml water.
- Bring to the boil, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft.
- Stir through 200g spinach and the juice of 1 lime, and season well. Serve with cooked rice, and if you want some crunch, sprinkle over a few dry roasted peanuts.
Nutrition Facts : Calories 387 calories, FatContent 25 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 7 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.6 milligram of sodium
SATAY SAUCE RECIPE - BBC FOOD
This satay sauce can be tossed through a stir fry or served alongside crumbed chicken, rice and salad as a satay katsu mash-up. Alternatively, cool the sauce and use as a dip with summer or spring rolls, barbecued meat skewers or prawn crackers. Based on 4 portions, each serving provides 220 kcal, 7g protein, 14.5g carbohydrates (of which 8g sugars), 14.5g fat (of which 4.5g saturates), 2g fibre and 0.9g salt.
Provided by Sarah Cook
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 4 as a main, 8 as a dipping sauce
Number Of Ingredients 9
Steps:
- Put the shallots, garlic and ginger in a mini food processor or blender with 3 tablespoons of water. Blend to a really smooth paste.
- Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s no watery paste left. Lower the heat then whisk in the coconut milk, tamarind paste, sugar, soy sauce and peanut butter with 100ml/3½fl oz of water. Add 3 teaspoons of the lime juice.
- When the sauce begins to bubble, whisk constantly until the sauce is smooth. Lower the heat and cook for another 2 minutes until the sauce is the colour of roasted peanuts and thick. Taste and add the remaining lime juice if needed.
- Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce.
Nutrition Facts : Calories 220kcal, CarbohydrateContent 14.5g, FatContent 14.5g, FiberContent 2g, ProteinContent 7g, SaturatedFatContent 4.5g, SugarContent 8g
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SATAY SAUCE RECIPE - BBC FOOD
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Reviews 5
Calories 220kcal per serving
- Serve immediately stirred into a stir fry or with crumbed or roasted chicken, rice and salad. Alternatively, leave to cool and use to dress a noodle salad or as a dipping sauce.
CHICKEN SATAY RECIPE - BBC FOOD
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CHICKEN SATAY WITH SPICY PEANUT SAUCE RECIPE
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Cuisine Chinese, Japanese
Calories 297 kcal per serving
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Place all the paste ingredients in a food processor and blitz into a coarse paste.
Heat 1 tablespoon of the peanut oil in a large, heavybased saucepan or shallow frying pan. Add the paste and sauté over a medium–low heat for 10 minutes, stirring occasionally and adding a little more oil if the paste starts to stick to the pan.
Add the sweet potatoes, black-eyed peas, Scotch bonnet chilli (if using – see introduction) and tomato purée and mix to combine. Pour in the tinned tomatoes and vegetable stock, add the peanut butter, season with salt and pepper and stir in well. Cover the pan with a lid and bring to the boil, then reduce the heat and simmer for 25 minutes, stirring occasionally.
Remove from the heat and stir in the spinach, leaving it to wilt in the pan for 5 minutes. To finish, add the lemon juice, coriander, spring onions and sliced chillies and check the seasoning, adding more salt and pepper if needed.
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