“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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
100g red lentils
red lentils
1 lime
lime
15g fresh root ginger
ginger
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Dissolve1/2 [1]Knorr vegetable stock cube in 600ml [1L]boiled water
5
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
6
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
7
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
8
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