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Prep Time
25 min
Cuisine
Fusion
“This hearty curry's from my Veggie Lean in 15 book! You'll add slow release energy with sweet potatoes and thicken it with lentils for a Gousto twist. Finish with a squeeze of lime. Winner!”
Prep Time
25 min
Cuisine
Fusion
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 662 kJ 157 kcal |
2454 kJ 584 kcal |
Fat of which saturates |
6.6 g 1.2 g |
24.4 g 4.3 g |
Carbohydrate of which sugars |
14.5 g 4.7 g |
53.8 g 17.3 g |
Fibre | 4.8 g | 17.7 g |
Protein | 7.9 g | 29.3 g |
Salt | 0.42 g | 1.56 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Chop the sweet potato[es] (skin on) into small bite-sized pieces
Add the chopped sweet potato to a baking tray with 1 tbsp [2 tbsp] vegetable oil and a pinch of salt and give it a good mix up
Put the tray in the oven for 15-20 min or until the sweet potato is cooked and golden
While the sweet potato is cooking, boil a kettle
Peel and finely chop the brown onion[s]
Heat a large wide-based pan (preferably non-stick with a matching lid), with 1 tbsp [2 tbsp] vegetable oil over a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Dissolve the veg stock mix in 600ml [1L] boiled water
Once the onion has softened, add the curry powder, chilli flakes (can't handle the heat? Go easy!), tomato paste and chopped ginger and cook for 1 min or until fragrant
Rinse the red lentils, add them to the pan with the vegetable stock and bring to the boil over a high heat
Once boiling, reduce the heat and cook, covered, for 10-15 min or until the lentils are cooked and tender
Meanwhile, chop the coriander roughly including the stalks, keeping the stalks separate from the leaves
Chop the lime[s] in half
Once the lentils are cooked, add the shredded kale to the pan and cook, covered, for a further 3-5 min or until the kale has wilted
Once the kale has wilted, add the peanut butter with the coriander stalks (save the leaves for garnish) and the juice of 1/2 [1] lime and stir it all together – this is your satay kale curry
Cut the remaining lime into wedges
Serve the roasted sweet potato over the satay kale curry
Finish with a dollop of natural yoghurt
Garnish with the coriander leaves, roasted peanuts and a lime wedge
Bosh!