Sweet Potato Curry
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Sweet Potato Curry

Sweet Potato Curry

with Paneer, Peas and Nutty Brown Rice

There are so many flavours and textures to praise in this dish, you'll wish there was more of it! Tender sweet potatoes, creamy paneer and rich coconut milk are perfectly complemented by lime and cashews.

Allergens:
Milk
Mustard
Peanuts
Cashews/Noix de cajou

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

340 g

Paneer Cheese

(Contains Milk)

¾ cup

Brown Rice

50 g

Shallot

6 g

Garlic

30 g

Ginger

56 g

Green Peas

170 g

Sweet Potato

1 tbsp

Indian Spice Mix

(Contains Mustard)

1 unit

Vegetable Broth Concentrate

165 mL

Coconut Milk

28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

1 unit

Lime

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)5481 kJ
Calories1310 kcal
Fat68 g
Saturated Fat40 g
Carbohydrate122 g
Sugar18 g
Dietary Fiber13 g
Protein58 g
Cholesterol0 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Measuring Cups
Medium Pot
Strainer
Large Non-Stick Pan
Garlic Press
Peeler
Zester
Measuring Spoons

Instructions

COOK RICE & PREP
1

Before starting, wash and dry all produce.Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily! Rinse rice using a strainer. Combine rice with 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 25-26 min. Remove pot from heat and set aside, still covered.

TOAST NUTS & PANEER
2

While rice cooks, cut paneer into 1/2-inch cubes. Heat a large non-stick pan over medium heat. When hot, add cashews to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a plate and set aside. Add paneer to the same pan. Pan-fry, tossing occasionally, until crispy and golden-brown, 4-5 min. Transfer to another plate and set aside.

PREP
3

While paneer cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic.

START CURRY
4

Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Add garlic, ginger and Indian Spice Mix. Cook, stirring often, until fragrant, 1 min. Add sweet potatoes, coconut milk, broth concentrate and 1 1/2 cups water (dbl for 4 ppl). Bring to a simmer, stirring occasionally, until sweet potatoes are fork-tender and curry thickens slightly, 10-12 min.

FINISH CURRY
5

While curry cooks, zest half the lime (zest whole lime for 4 ppl), then cut into wedges . When sweet potatoes are tender, add peas and paneer to the pan. Stir together to coat. Season with salt and pepper.

FINISH AND SERVE
6

Fluff rice with a fork, then stir in lime zest and season with salt. Divide rice between bowls and top with curry. Sprinkle over cashews. Squeeze over a lime wedge, if desired.