Celebrate Chinese New Year with this tasty and satisfying Satay Sweet Potato Curry with chickpeas and spinach. Ready in just 20 minutes and so easy to make the whole family will love this Vegan and Gluten-free dish.
1mediumonion peeled, cut in half lengthways then finely sliced
1packet of Passage to Asia Satay Stir-Fry Sauce
1400gcan of chickpeasdrained rinsed and dried with kitchen paper
Ricesticky rice is especially good with this sauce
Sliced spring onions
Preheat the oven to 200C/ 392FPlace the cubed sweet potato in a baking dish, drizzle over 1 tablespoon of olive oil. Season with ¼ teaspoon of sea salt and ¼ tsp of cracked black pepper. Toss well then roast in the oven for 15 minutes or until the sweet potato is cooked through.
Heat 1 tablespoon of sunflower oil in a skillet and the onion and cook until translucent, about 5 minutes.Pour in the satay sauce and stir well, cook for about 2 minutes then add the chickpeas and stir well.
Once the sweet potato is cooked add that to the satay sauce and stir gently.Finally, add in the spinach, stir until the spinach is wilted.
Serve with sticky rice, top with chopped peanuts, coriander leaves, slices of spring onions and lime wedges.
Satay Sauce - I used Passage Foods' Passage to Asian Satay Stir Fry sauce to make this dish. You can find it in Sainsbury's, the C0-op or Tesco in the UK, and Woolworths or Coles in Australia.
Sweet Potato - make sure you cut the sweet potatoes all the same size, that way they will all cook at the same time. The smaller they are the quicker they will cook.
Spinach - I use fresh baby spinach, it is milder than regular spinach and doesn't overpower the dish. I always use fresh spinach but you can use frozen if you want. You will need to thaw it and squeeze out any excess water before you add it to the sauce.
Nutritional Information is approximate it is calculated using an online nutrition tool. It is based on a serving of 3. It does not include rice.