Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, peanut and sweet potato rendang curry. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Mix in the peanut butter and coconut milk. Season with salt, lime juice and a touch of sugar (optionally) remembering that the sweet potato will add further sweetness. Put the cubed sweet potato into the sauce and cover the pot.
Peanut and sweet potato rendang curry is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Peanut and sweet potato rendang curry is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have peanut and sweet potato rendang curry using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Peanut and sweet potato rendang curry:
- Get 2 tbsp oil
- Prepare 1 medium onion diced
- Make ready 2 garlic cloves diced
- Prepare 1 thumb sized piece of ginger diced
- Make ready 1/2 tsp ground turmeric
- Make ready 2 tbsp rendang curry paste
- Take 1 can tinned tomatoes
- Prepare 480 mls water
- Make ready 2 tbsp peanut butter
- Get 1/2 coconut milk
- Take 1/2 tsp salt
- Make ready Juice of half a lime
- Take 1 large sweet potato
- Prepare 100 g fresh spinach
- Prepare 1 can chickpeas
Add the sweet potato and let it pick up a bit of color before adding the spices. Cook until the sweet potatoes are just tender, stirring in the peanut butter and chopped peanuts halfway through. Serve over rice or quinoa or with toasted pita bread. Its getting pretty hot out here.
Instructions to make Peanut and sweet potato rendang curry:
- Using a heavy pan, heat the oil and add the onion, frying until almost translucent.
- Add the garlic and ginger frying for a few minutes stirring regularly.
- Mix in the turmeric and rendang curry paste, frying again for a few minutes. Then stir in the canned tomatoes.
- Next add 480mls of water and allow the sauce to come to a simmer and keep on a low heat until the tomatoes start to fall apart.
- Next mix in the peanut butter and coconut milk. Season with salt and add the lime juice. Give it a good stir.
- Then add the cubed sweet potato and chickpeas and cover the pot. The potato will cook in around 15 minutes but the sauce tastes better the longer you leave it.
- Add the spinach a few minutes before you are ready to serve up giving it a good stir and ensuring its tender.
- You can serve on rice with fresh coriander and chopped peanuts
Baking and standing near the stove for too long is not fun. This Chickpea Sweet Potato Peanut Curry is unbelievably easy to make, comforting, and conveniently happens to be really healthy too! I'd seen lots of different recipes for peanut soups, stews and curries online and was really excited to try them out because peanuts in savoury dishes are amazing (hello, tofu satay ) and I just love all types. Potato & Cauliflower In Peanut Curry Recipe is a vegetarian satvik side dish recipe which has no onion or garlic. Make this easy and no-fuss curry recipe for a weekday dinner. ox.
So that is going to wrap this up for this special food peanut and sweet potato rendang curry recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
