35 Minute Satay Curry. Highly recommend you to try this, the flavours are spot on - if I do say so myself hehe.
Serves: 4 Time: 35 minutes
Ingredients
2 Tablespoons Olive Oil
2 Onions, diced
50g Coriander, chopped
2 Tablespoon Curry Powder
400g Red Lentils
400g Sweet Potatoes, cubed
2 Vegetable Stock Cube
1⁄2 Teaspoon Dried Chilli Flakes
30g Fresh Root Ginger, grated
2 Limes, halved
60g Peanut Butter
150g Shredded Kale
2 Handful Roasted Peanuts
160g Natural Yogurt
30g Tomato Paste
Method
Heat the oven to 220°C. Then toss the potatoes in 1 tablespoon of olive oil, season and mix well. Roast in the oven for 20 mins, until nice and golden.
Boil a kettle and dissolve the stock cube, set aside.
Heat the remaining oil in a large non-stick frying pan over medium heat. Add the onion and saute until translucent. Add the curry powder, ginger, chilli flakes and the tomato paste, cooking until fragrant.
Rinse the lentils well, then add them to a large pan with the stock, bring to a boil. Reduce the heat, cover, then cook for a further 10 mins.
When the lentils are cooked, add the kale and cover, cooking for another 4 mins. Then add the peanut butter with half the coriander, and 1⁄2 lime juice.
Mix well and serve with the rest of the coriander scattered on top, dollops of yogurt and wedges of lime.
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Rosie ❤️
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