TV’s Dr Rupy Aujla, aka The Doctor’s Kitchen, has partnered with recipe box service, Green Chef to create a Peanut & Ginger Sweet Potato Curry with Pak Choi and Brown Basmati Rice
The recipe uses pak choi, a type of brassica vegetable rich in anti-inflammatory plant chemicals, with high fibre rice and sweet potato.
Ingredients (supplied by Green Chef)
Allergens: Peanut, Celery, Traces of celery, Traces of Nuts, may contain traces of allergen
- 1 Sweet Potato
- 100g Brown Basmati Rice
- 2 Pak Choi
- 1 Red Chilli
- 1 Bell Pepper
- 1 bunch Coriander
- 40g Salted Peanuts
- 50g Red Thai Style Paste
- 15g Ginger Puree
- 200ml Coconut Milk
- 5g Vegetable Stock Paste
Cook this recipe in 6 simple steps
- Preheat your oven to 220°C/200°C fan/gas mark 7. Cut the sweet potato widthways into 1cm wide slices (no need to peel). Put the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through
- While the sweet potato cooks, boil a half-full kettle. Rinse the brown rice. Pour the boiled water (see pantry) into a medium saucepan with 1/4 tsp of salt and bring back to the boil on high heat. Add the brown basmati rice, then reduce the heat to low. Cover with a tight-fitting lid and cook for 20-25 mins. Drain in a sieve
- In the meantime, trim the pak choi, then thinly slice widthways. Halve the chilli lengthways, deseed, then finely chop. Halve the pepper and discard the core and seeds. Slice into thin strips. Roughly chop the coriander (stalks and all). Crush the peanuts in the unopened sachet using a rolling pin
- Heat a large frying pan on medium-high heat with a drizzle of oil. When hot, add the red Thai style paste, ginger puree and half of the diced chilli to the pan, mix to combine. Pour in the coconut milk, vegetable stock paste and water (see pantry). Add in the pepper and simmer until the sauce is reduced slightly and the pepper is starting to soften, 4-5 mins
- Add the pak choi and half of the peanuts to the pan and cook until the pak choi softens slightly, 2-3 mins. Season with salt and pepper. Add a splash of water if the sauce is looking too thick
- Spoon the ginger & peanut curry into your bowls and fan the sweet potato slices on top. Serve with the brown basmati rice. Sprinkle over the remaining chilli and peanuts, then garnish with the coriander
