Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, peanut and sweet potato rendang curry. One of my favorites. This time, I’m gonna 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. 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 well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Peanut and sweet potato rendang curry is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have 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:
- Take 2 tbsp oil
- Take 1 medium onion diced
- Take 2 garlic cloves diced
- Prepare 1 thumb sized piece of ginger diced
- Get 1/2 tsp ground turmeric
- Take 2 tbsp rendang curry paste
- Prepare 1 can tinned tomatoes
- Prepare 480 mls water
- Make ready 2 tbsp peanut butter
- Prepare 1/2 coconut milk
- Take 1/2 tsp salt
- Make ready Juice of half a lime
- Make ready 1 large sweet potato
- Get 100 g fresh spinach
- Take 1 can chickpeas
Make them into a quick curry. 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.
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
I also added carrots potatoes and green peas. TO SERVE. coriander a good handful, most chopped. Add the coconut milk and peanut water, followed by the chicken stock cube and chicken thighs. 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!
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 am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
