Crispy Chickpea and Sweet Potato Satay Curry (Edit recipe)

45 recipes
|
12 followers

This Crispy Chickpea and Sweet Potato Satay Curry is a bold, flavorful dish packed with nourishing ingredients. Smoky roasted sweet potato and chickpeas pair perfectly with a creamy, spiced peanut butter sauce, brightened with lime and tamari. Tender broccoli adds freshness, while the optional drizzle of coconut cream and fresh coriander make it irresistibly comforting. Serve with basmati rice for a hearty and wholesome meal that’s as nutritious as it is delicious.

Share

save

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

18

Serves: 4

Ingredients

1 - 2 whole Sweet Potato, peeled and chopped into the chunks
400 grams Chickpeas, drained and patted dry
2 tsp Smoked Paprika
2 tsp Cumin, Ground
2 Tbsp Extra Virgin Olive Oil
1 whole Onion, peeled and finely diced
2 cloves Garlic, minced
1.5 Tbsp Curry Powder
1 tsp Turmeric
650 - 750 ml Vegetable Stock
1 tsp Ginger Juice
2 Tbsp Peanut Butter
1.5 tsp Wheat-free Tamari
0.5 whole Lime Juice

to serve

2 cups Basmati Rice, (wholegrain) cooked
1 bunch Cilantro, fresh coriander, chopped
2 Tbsp Coconut Cream, or oat cream

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 180°C (350°F). Toss the sweet potato chunks and chickpeas with 1 tbsp olive oil, smoked paprika, cumin, and a pinch of sea salt. Spread evenly on a baking tray and roast for 35 minutes, or until crispy. Alternatively, air fry at 200°C (400°F) for 10 minutes, shaking halfway through.
Heat the remaining 1 tbsp olive oil in a large pan over medium heat. Add the diced onion with a pinch of sea salt and sauté for 10 minutes until softened and golden. Stir in the garlic, curry powder, and turmeric, cooking for 1-2 minutes until fragrant.
Pour in the vegetable stock and stir in the ginger juice and peanut butter until the sauce is smooth. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Add the broccoli and cook for another 5 minutes, or until tender but still vibrant.
Stir in the roasted sweet potato and chickpeas, along with the tamari and lime juice. Adjust seasoning to taste and, if the sauce is too thick, loosen with a little water.
Serve over basmati rice, drizzled with coconut cream and topped with fresh coriander

Notes

swaps: swap sweet potato for squash broccoli for kale or spinach peanut butter for almond butter or cashew butter chickpeas for white beans

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	585
Fat:	20 g
Carbohydrates:	91 g
Protein:	19 g
Cholesterol:	0 g
Sodium:	641 mg
Fiber:	18 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.