How to make satay curry as good as a takeaway

Fancy a warming plastic-free curry this winter? We’ve got you covered

We all love a Friday night (and Saturday night, and Sunday night) takeaway. Although the containers remain in our cupboards for food storage for a few months, the plastic tubs inevitably end up in the bin.

Instead of forking out for an expensive and plastic-laden curry, you could try this filling, budget-friendly and delicious satay curry.

This recipe is perfect comfort food with the added bonus of actually being good for you too.

To cut back on plastic further, try visiting a bigger branch of your local supermarket to find loose sweet potatoes, peppers and other veg. If you’re feeling green, you could even try growing your own coriander. This delicate herb likes plenty of sunshine, so make sure to keep the pot on a sunny window sill.

We’d recommend Tesco peanut butter for this recipe – it’s sold in a glass jar that you can reuse and contains 100% peanuts (no palm oil – yay!).

You will need:

• 2 sweet potatoes
• 2 cloves of garlic
• 1 red pepper
• 1 onion
• 1 lime
• 1 red chilli
• A thumb sized piece of ginger
• A bunch of fresh coriander
• 2 tbsp peanut butter
• 400ml tin of coconut milk
• 1 tbsp soy sauce
• 1 tsp garam masala
• Vegetable oil

Make it:

1. Finely chop the onion, garlic, ginger and chilli. You could also whizz these in a food processor to make this process a little quicker.
2. Heat 1 tbsp of vegetable oil in a large pan, then add the chopped onions, garlic, ginger and chilli.
3. Add 1 tbsp of garam masala and fry for a few more minutes.
4. Chop the sweet potato and pepper into 2cm chunks and add to the pan. Stir to coat with the mixture, then add the coconut milk and peanut butter.
5. Simmer for 30 minutes, then add the soy sauce, fresh coriander, lime juice and seasoning.
6. Serve with wedges of fresh lime and fluffy rice.