Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, peanut and sweet potato rendang curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. 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. 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!
Peanut and sweet potato rendang curry is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Peanut and sweet potato rendang curry is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook peanut and sweet potato rendang curry using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Peanut and sweet potato rendang curry:
- Get 2 tbsp oil
- Prepare 1 medium onion diced
- Prepare 2 garlic cloves diced
- Get 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
- Take 480 mls water
- Get 2 tbsp peanut butter
- Get 1/2 coconut milk
- Get 1/2 tsp salt
- Take Juice of half a lime
- Get 1 large sweet potato
- Prepare 100 g fresh spinach
- Get 1 can chickpeas
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. Sweet Potato Curry made in the Instant Pot!
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
This easy vegan curry is packed with so much flavor from red curry paste, paprika and garam masala. At least in my house, mom bought these coal roasted sweet potatoes from the street vendors only during winters and we happily gulped them down. Keyword vegan sweet potato curry, chickpea curry, coconut curry. I used normal potatoes, and added lemon rind and peanut/cashew butter in the spice i suppose the sweet potatoes and chickpea that you got (both being fat protein rich ) along with the. This quick and easy sweet potato and chickpea curry is perfect for anyone on a budget and suitable for vegans too.
So that’s going to wrap this up with this special 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 interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
