Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, peanut and sweet potato rendang curry. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
This simple peanut and sweet potato curry was a big hit in our house and I hope it will become one of your favourite midweek meals also. PS: If you make my vegan peanut curry with sweet potato, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. You can order your Pikt box at.
Peanut and sweet potato rendang curry is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Peanut and sweet potato rendang curry is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook peanut and sweet potato rendang curry using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Peanut and sweet potato rendang curry:
- Prepare 2 tbsp oil
- Get 1 medium onion diced
- Prepare 2 garlic cloves diced
- Make ready 1 thumb sized piece of ginger diced
- Prepare 1/2 tsp ground turmeric
- Make ready 2 tbsp rendang curry paste
- Prepare 1 can tinned tomatoes
- Get 480 mls water
- Get 2 tbsp peanut butter
- Prepare 1/2 coconut milk
- Take 1/2 tsp salt
- Take Juice of half a lime
- Take 1 large sweet potato
- Prepare 100 g fresh spinach
- Take 1 can chickpeas
Sweet potatoes add substance and acts almost as sponges to soak up all the delicious flavours. I believe this type of curry traditionally uses collard greens (aka spring greens), but I didn't have any on hand I hope you'll love this Chickpea Sweet Potato Peanut Curry! I also added carrots potatoes and green peas. A note on the curry paste- it is usually sold in Asian markets in cans the size of tuna If you buy this size half a can will make a pretty spicy dish.
Steps 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
It's for surely gotta be sweet potato curry, for surely for sure. There just cannot be anything else. For example, just off the top of my head: Creamy Thai Sweet Potato Curry that can be made in about Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce. Beef rendang (the original rendang) is a curry with meltingly tender beef that's been slow cooked in a rich, aromatic and highly spiced coconut gravy.
So that’s going to wrap it up for this exceptional food peanut and sweet potato rendang curry recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
