African-Inspired Peanut Curry Bowls
with Roasted Sweet Potatoes over Ginger Quinoa
Cooking time
20 minutes
Servings
2/4
Calories
920 /serving
Rich with peanuts and peanut butter, this is one vegetarian meal that’s sure to stick to your ribs. Loaded with poblano, kale, and chunky spice-roasted sweet potato, it’s loosely based on West African dishes made with nourishing groundnuts. Spread the warmth over fluffy quinoa infused with ginger.
We will send you:
- 2 Poblano peppers (or green peppers)
- 120g Chopped kale
- 450g Sweet potatoes
- 15ml Ginger paste
- 30g Peanut butter
- 25g Chopped peanuts
- 30ml Tomato paste
- 95g Red & white quinoa
- 120ml Heavy cream
- 8.5g Mellow Yellow spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon, turmeric)
Contains: Milk • Peanuts
You will need:
Large high-sided pan
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
49 g
Saturated Fat
17 g
Sodium
640 mg
Total Carb
108 g
Sugars
21 g
Protein
23 g
Fibre
20 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 poblanos.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the poblanos, remaining ginger and S&P. Sauté, 2 to 4 min., until beginning to soften.
- Add the tomato paste and sauté, 1 to 2 min., until dark red.
- Add the kale, cream, peanut butter, 1 ¼ 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!
