“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
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
1 bag of roasted peanuts (25g)<span class="strong">†</span>
1/2 tsp dried chilli flakes
1 tbsp curry powder
5g coriander
80g shredded kale
1 medium sweet potato
1 smooth peanut butter pot (26g)<span class="strong">†</span>
1 tomato paste sachet (16g)
80g natural yoghurt<span class="strong">†</span>
vegetable stock mix sachet (5.5g)
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
*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 (100%) Keep the Ginger chilled.
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
Dissolvethe veg stock mix 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
Share Your Creations
Get social and share your best culinary Gousto creations on:
