Nourishing African-Inspired Peanut Curry Bowls
with Roasted Sweet Potatoes over Ginger Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Rich with peanuts and peanut butter, this is one vegetarian meal that’s sure to stick to your ribs. It’s loosely based on West African groundnut stews, and it’s loaded with tons of veggies like poblano, pre-chopped kale and sweet potato cubes in spiced coconut curry sauce.
We will send you:
- 15ml Ginger paste
- 450g Sweet potatoes
- 120g Chopped kale
- 1 Poblano pepper (or green pepper)
- 95g Red & white quinoa
- 30ml Tomato paste
- 25g Chopped peanuts
- 120ml Coconut curry sauce
- 30g Peanut butter
- 8.5g Mellow Yellow spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon, turmeric)
Contains: Mustard • Peanuts
You will need:
Large high-sided pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
30 g
Saturated Fat
7 g
Sodium
820 mg
Total Carb
104 g
Sugars
19 g
Protein
22 g
Fibre
19 g
Preparation
Roast the sweet potatoes
- Preheat the oven to 450°F.
- Peel and medium-dice the sweet potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Cook the quinoa
- Meanwhile, using a strainer, rinse the quinoa.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender.
- Fluff the quinoa.
Toast the peanuts
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pan.
Make the curry
- Halve, core and medium-dice the poblano.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the poblano and sauté, 2 to 4 min., until beginning to soften; season with S&P.
- Add the tomato paste and remaining ginger. Sauté, 1 to 2 min., until dark red.
- Add the kale, coconut curry sauce, peanut butter, 1 ½ cups water (double for 4 portions), the remaining spices and S&P.
- Cook, stirring often, 3 to 5 min., until the kale has wilted and the sauce has thickened.
- If the sauce seems dry, add 2 tbsp water (double for 4 portions) until you achieve your desired consistency.
Finish & serve
- To the pan of curry, add the sweet potatoes; stir well.
- Divide the quinoa between your bowls.
- Top with the curry.
- Garnish with the peanuts. Bon appétit!
