Sweet Potato Satay Curry

This is a delicious comforting dish with minimal hands on prep. Finishing the cooking in the oven adds an extra layer of flavour. Creamy coconut milk combines perfectly with the sweet potato.

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Ingredients

red onion 1 (sliced)
sweet potato 2 (chopped)
garlic cloves 3 (crushed)
chickpeas 400 g (drained)
coconut milk 400 ml
smooth peanut butter 2 tbsp
vegetable stock cube 1
mild curry powder 1 tbsp
paprika 1 tsp
ground turmeric 1 tsp
chilli flakes pinch
basmati microwave rice 240 g

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Slice the red onion. Chop the sweet potato into small cubes. Crush the garlic.
Heat a dash of oil in an ovenproof casserole style dish. Add the red onion and sweet potato and cook for 5 minutes. Stir in the garlic, paprika, turmeric and chilli flakes and cook for 1 minute.
Add the drained chickpeas, coconut milk and peanut butter. Crumble in the stock cube along with 2 tablespoons water per serving.
Bring to a simmer then transfer to the oven and bake for 30 minutes.
Cook the rice according to the packet instructions. If using microwave rice wait until a few minutes before serving.
Serve the sweet potato satay curry with the rice and enjoy!

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