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Satay Curry

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



  • 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


  1. 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.

  2. Boil a kettle and dissolve the stock cube, set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Mix well and serve with the rest of the coriander scattered on top, dollops of yogurt and wedges of lime.


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Hope you loved it!

Rosie ❤️


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