We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Joe’s Satay Sweet Potato & Kale Curry

Joe’s Satay Sweet Potato & Kale Curry

Rating
4.5rating out of 5

(3864 reviews from our customers)

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 lime, yoghurt and peanuts. 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!

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!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Red-lentils
100g red lentils
Lime
1 lime
fresh-ginger
15g fresh root ginger
roasted peanuts
1 bag of roasted peanuts (25g) †
chilli flakes 3.18
1/2 tsp dried chilli flakes
mild-curry-powder
1 tbsp curry powder
fresh-coriander
5g coriander
Kale
80g shredded kale
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
sweet-potato
1 medium sweet potato
26g creamy peanut butter
2 smooth peanut butter pots (52g) †
Tomato-paste
1 tomato paste sachet (16g)
Natural-yoghurt
1 natural yoghurt (80g) †
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 100g red lentils
  • 1 lime
  • 15g fresh root ginger
  • 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 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 medium sweet potato
  • 1 smooth peanut butter pot (26g)<span class="strong">†</span>
  • 1 tomato paste sachet (16g)
  • 1 natural yoghurt (80g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 670 kJ
160 kcal
2504 kJ
596 kcal
Fat
of which saturates
6.9 g
1.4 g
25.8 g
5.2 g
Carbohydrate
of which sugars
14.4 g
4.5 g
54 g
17 g
Fibre 4.7 g 17.5 g
Protein 7.8 g 29.1 g
Salt 0.87 g 3.26 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
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil
1/2 tsp dried chilli flakes
dried chilli flakes
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
5g coriander
coriander(100%)
80g shredded kale
kale(100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 medium sweet potato
sweet potato
1 smooth peanut butter pot (26g)
peanut, sea salt
1 tomato paste sachet (16g)
tomatoes
1 natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
Allergens
  • Allergens highlighted by † (peanut, celery, milk)

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 Nutty Sweet Potato & Kale Curry

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 Nutty Sweet Potato & Kale Curry

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 Nutty Sweet Potato & Kale Curry

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 Nutty Sweet Potato & Kale Curry

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Dissolve 1/2 [1] Knorr vegetable stock cube in 600ml [1L] boiled water

5 Nutty Sweet Potato & Kale Curry

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 Nutty Sweet Potato & Kale Curry

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 Nutty Sweet Potato & Kale Curry

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:

Serve the roasted sweet potato over the satay kale curry

Finish with a dollop of natural yoghurt

Garnish with the coriander leavesroasted peanuts and a lime wedge

Bosh!

Share this recipe