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Main course · Indonesian

Indonesian Peanut and Sweet Potato Kari

40 min Serves 4 ~624 kcal/serving ~£6.80 (£1.70/serving) Contains-nutsDairy-freeGluten-freeVegetarian
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Ingredients

  • 600 g sweet potatoes
  • 80 g smooth peanut butter
  • 400 ml coconut milk
  • 2 tbsp red curry paste
  • 2 fresh lime
  • 2 tbsp soy sauce
  • 4 spring onions
  • 60 g roasted peanuts
  • 2 tbsp coconut oil

Nutrition (per serving)

Calories
624 kcal
Protein
14.5 g
Carbohydrate
35.3 g
of which sugars
13.7 g
Fat
44.6 g
of which saturates
26.6 g
Fibre
9.4 g
Salt
2.11 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and cut the sweet potatoes into 3 cm chunks. Toss in 1 tbsp coconut oil and roast at 200°C for 20 minutes until slightly caramelised.

  2. 2

    Meanwhile, heat the remaining coconut oil in a saucepan and fry the red curry paste for 2 minutes.

  3. 3

    Whisk the peanut butter into the coconut milk until smooth, then pour into the pan. Stir in the soy sauce and the juice of 1 lime.

  4. 4

    Simmer the peanut sauce for 5 minutes until slightly thickened.

  5. 5

    Add the roasted sweet potato to the sauce and cook for 3 minutes to meld the flavours.

  6. 6

    Serve over rice topped with sliced spring onions, roasted peanuts, and a wedge of lime.

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