A delicious and hearty peanut satay curry recipe, perfect for meat-free Mondays, has been shared by chef Poppy O’Toole. This flavourful dish is packed with sweet potatoes, chickpeas, and kale, making it a rich and nutty option that even meat-eaters will enjoy.
O’Toole suggests serving the peanut satay curry with white rice and topping it with extra salted peanuts for a delightful crunch. The recipe serves four and includes ingredients like vegetable stock, sweet potatoes, garlic, lime, chickpeas, coconut milk, peanut butter, honey, soy sauce, curry powder, turmeric, kale, and various seasonings.
To prepare the dish, dissolve the stock cube in boiling water and add it to the slow cooker along with all the other ingredients except for the kale. Season the mixture and cook on high for two to three hours or on low for six hours until the sweet potatoes are tender. Add the kale in the final 15 minutes of cooking. Adjust seasoning as needed and add more stock for a looser consistency if desired.
Once ready, divide the curry into bowls and garnish with julienned ginger, sliced spring onions, chopped coriander, and thinly sliced red chillies. The recipe is featured in O’Toole’s cookbook ‘Poppy Cooks: The Actually Delicious Slow Cooker Cookbook.’
In conclusion, this peanut satay curry recipe offers a unique twist on traditional satay dishes, proving that satay can be enjoyed beyond just chicken skewers. With its blend of flavours and wholesome ingredients, this recipe is sure to be a hit with both vegetarians and meat-eaters alike on any day of the week.