Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, peanut and sweet potato rendang curry. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Peanut and sweet potato rendang curry is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook peanut and sweet potato rendang curry using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Peanut and sweet potato rendang curry:
- Prepare 2 tbsp oil
- Prepare 1 medium onion diced
- Get 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
- Prepare 1 can tinned tomatoes
- Get 480 mls water
- Make ready 2 tbsp peanut butter
- Take 1/2 coconut milk
- Get 1/2 tsp salt
- Take Juice of half a lime
- Get 1 large sweet potato
- Take 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.
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
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 with this exceptional food peanut and sweet potato rendang curry recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
