+ Nutty Sweet Potato & Sugar Snap Curry +

+ + + + +

+ +

Gousto

+ +

+ + + Total Time: 30 min + + Servings: 2 or 4 servings + + + + Source: + + + gousto.co.uk + +

+ +

+ + +

Ingredients

+            
+              Solid creamed coconut (25g)
+            

+            
+              Mango chutney (20g) †
+            

+            Curry powder (1tbsp)

+            
+              Vegetable stock mix (11g)
+            

+            
+              Sugar snap peas (80g)
+            

+            
+              Fresh root ginger (15g)
+            

+            Coriander (10g)

+            Garlic clove x2

+            Yellow pepper

+            Red chilli

+            
+              Roasted peanuts (25g) †
+            

+          

+ + +

+ +

+ + + + +

Directions

+            
+              Instructions for 2 [for 3] [for 4] portion recipe
+            

+            
+              1. Heat a large, dry, wide-based pan (preferably non-stick with a
+              matching lid) over a medium heat, then once hot, add your peanuts
+              and cook for 1-2 min or until lightly toasted
+            

+            
+              Tip: Watch them like a hawk to make sure they don't burn!
+            

+            
+              Once toasted, add in your mango chutney, give everything a good
+              mix and cook for 1 min or until the peanuts are evenly coated,
+              then transfer to a plate (save the pan!) and place in the fridge –
+              these are your mango-glazed peanuts
+            

+            2. Boil a kettle

+            Peel and finely dice your brown onion[s]

+            
+              Return the reserved pan to a medium-high heat with a drizzle of
+              vegetable oil
+            

+            
+              Once hot, add the diced onion with a pinch of salt and cook for
+              3-4 min or until beginning to soften
+            

+            
+              3. Meanwhile, peel and finely chop (or grate) your garlic and
+              ginger
+            

+            
+              Slice half your red chilli[es]into rounds (save them for
+              garnish!), then chop the remaining chilli finely
+            

+            
+              Once the onion has softened, add the chopped garlic, chopped
+              ginger and chopped chilli[es] (can’t handle the heat? Go easy!) to
+              the pan and cook for 2-3 min further
+            

+            
+              4. While the garlic and ginger is softening, peel and chop your
+              sweet potato[es] into bite-sized pieces
+            

+            
+              Add the chopped sweet potato to the pan and cook for 2-3 min or
+              until beginning to lightly brown
+            

+            
+              5. While the sweet potato is cooking, chop your creamed coconut
+              roughly (if required!)
+            

+            
+              Dissolve your vegetable stock mix, chopped creamed coconut and
+              peanut butter in 350ml [460ml] [600ml] boiled water – this is your
+              nutty coconut stock
+            

+            
+              Add your curry powder to the pan with the nutty coconut stock and
+              1/2 tsp [3/4 tsp] [1 tsp] sugar,mix everything together and cook
+              for 1-2 min
+            

+            
+              6. Deseed your pepper[s] (scrape the seeds and pith out with a
+              teaspoon) and chop roughly
+            

+            
+              Add the chopped pepper to the pan, give everything a good mix up
+              and cook, covered, for 10 min or until the sweet potato has
+              softened
+            

+            
+              7. After an intial 10 min, add your sugar snap peas to the pan and
+              cook for 2 min further or until refreshed and crunchy – this is
+              your nutty sweet potato & sugar snap curry
+            

+            
+              Meanwhile, chop your coriander finely, including the stalks
+            

+            
+              Remove the mango-glazed peanuts from the fridge and chop them
+              roughly
+            

+            
+              Serve the nutty sweet potato & sugar snap curry in a bowl
+            

+            
+              Top with the chilli rounds (not a fan of spice? Just add a
+              little!), chopped mango-glazed peanuts and chopped coriander
+            

+            Enjoy!

+          

+ + + + + + + +

Nutrition

+ Typical values per 100g per serving
Energy 512 kJ 2222 kJ 121 + kcal 527 kcal
Fat 5.4 g 23.6 g
of which saturates 2.4 g + 10.6 g
Carbohydrate 15.7 g 68.2 g
of which sugars 6.5 g + 28.3 g
Fibre 2.7 g 11.5 g
Protein 3.2 g 14.0 g
Salt + 0.60 g 2.59 g +

+ +