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<!doctype html>
<html>
<head>
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.ingredients p {
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</style>
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://production-media.gousto.co.uk/cms/mood-image/3891---Nutty-Sweet-Potato--Sugar-Snap-Curry---No-red-chilli-0546-1657622311001-x200.jpg"
>
<img
src="Images/96596BAB-E5BD-4645-8686-652D7BBDE197/3C799C6C-23B5-4407-97CA-579750D47D43.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">
Nutty Sweet Potato & Sugar Snap Curry
</h1>
<!-- Info -->
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
<p itemprop="recipeCategory" class="categories">Gousto</p>
<p class="metadata">
<!-- Cook time, prep time, servings, difficulty -->
<b>Total Time: </b><span itemprop="totalTime">30 min</span>
<b>Servings: </b><span itemprop="recipeYield">2 or 4 servings</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.gousto.co.uk/cookbook/recipes/nutty-sweet-potato-sugar-snap-curry"
>
<span itemprop="author">gousto.co.uk</span>
</a>
</p>
<div class="clear"></div>
</div>
<div class="left-column">
<!-- Ingredients -->
<div class="ingredientsbox">
<h3 class="subhead">Ingredients</h3>
<div class="ingredients text">
<p class="line" itemprop="recipeIngredient">
Solid creamed coconut (25g)
</p>
<p class="line" itemprop="recipeIngredient">
Mango chutney (20g) †
</p>
<p class="line" itemprop="recipeIngredient">Curry powder (1tbsp)</p>
<p class="line" itemprop="recipeIngredient">
Vegetable stock mix (11g)
</p>
<p class="line" itemprop="recipeIngredient">
Sugar snap peas (80g)
</p>
<p class="line" itemprop="recipeIngredient">
Fresh root ginger (15g)
</p>
<p class="line" itemprop="recipeIngredient">Coriander (10g)</p>
<p class="line" itemprop="recipeIngredient">Garlic clove x2</p>
<p class="line" itemprop="recipeIngredient">Yellow pepper</p>
<p class="line" itemprop="recipeIngredient">Red chilli</p>
<p class="line" itemprop="recipeIngredient">
Roasted peanuts (25g) †
</p>
</div>
</div>
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
</div>
<div class="right-column">
<!-- Description -->
<!-- Directions -->
<div class="directionsbox">
<h3 class="subhead">Directions</h3>
<div itemprop="recipeInstructions" class="directions text">
<p class="line">
Instructions for 2 [for 3] [for 4] portion recipe
</p>
<p class="line">
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
</p>
<p class="line">
Tip: Watch them like a hawk to make sure they don't burn!
</p>
<p class="line">
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
</p>
<p class="line">2. Boil a kettle</p>
<p class="line">Peel and finely dice your brown onion[s]</p>
<p class="line">
Return the reserved pan to a medium-high heat with a drizzle of
vegetable oil
</p>
<p class="line">
Once hot, add the diced onion with a pinch of salt and cook for
3-4 min or until beginning to soften
</p>
<p class="line">
3. Meanwhile, peel and finely chop (or grate) your garlic and
ginger
</p>
<p class="line">
Slice half your red chilli[es]into rounds (save them for
garnish!), then chop the remaining chilli finely
</p>
<p class="line">
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
</p>
<p class="line">
4. While the garlic and ginger is softening, peel and chop your
sweet potato[es] into bite-sized pieces
</p>
<p class="line">
Add the chopped sweet potato to the pan and cook for 2-3 min or
until beginning to lightly brown
</p>
<p class="line">
5. While the sweet potato is cooking, chop your creamed coconut
roughly (if required!)
</p>
<p class="line">
Dissolve your vegetable stock mix, chopped creamed coconut and
peanut butter in 350ml [460ml] [600ml] boiled water – this is your
nutty coconut stock
</p>
<p class="line">
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
</p>
<p class="line">
6. Deseed your pepper[s] (scrape the seeds and pith out with a
teaspoon) and chop roughly
</p>
<p class="line">
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
</p>
<p class="line">
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
</p>
<p class="line">
Meanwhile, chop your coriander finely, including the stalks
</p>
<p class="line">
Remove the mango-glazed peanuts from the fridge and chop them
roughly
</p>
<p class="line">
Serve the nutty sweet potato & sugar snap curry in a bowl
</p>
<p class="line">
Top with the chilli rounds (not a fan of spice? Just add a
little!), chopped mango-glazed peanuts and chopped coriander
</p>
<p class="line">Enjoy!</p>
</div>
</div>
<!-- Notes -->
<!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
<div class="nutritionbox textbox">
<h3 class="subhead">Nutrition</h3>
<div itemprop="nutrition" class="nutrition text">
<p>
Typical values per 100g per serving<br />Energy 512 kJ 2222 kJ 121
kcal 527 kcal<br />Fat 5.4 g 23.6 g<br />of which saturates 2.4 g
10.6 g<br />Carbohydrate 15.7 g 68.2 g<br />of which sugars 6.5 g
28.3 g<br />Fibre 2.7 g 11.5 g<br />Protein 3.2 g 14.0 g<br />Salt
0.60 g 2.59 g
</p>
</div>
</div>
</div>
<div class="clear"></div>
</div>
</body>
</html>
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