Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, peanut and sweet potato rendang curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Peanut and sweet potato rendang curry is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Peanut and sweet potato rendang curry is something that I’ve loved my entire life. They’re nice and they look wonderful.
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.
To begin with this particular recipe, we must first prepare a few components. You can have 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:
- Take 2 tbsp oil
- Get 1 medium onion diced
- Prepare 2 garlic cloves diced
- Get 1 thumb sized piece of ginger diced
- Take 1/2 tsp ground turmeric
- Prepare 2 tbsp rendang curry paste
- Take 1 can tinned tomatoes
- Make ready 480 mls water
- Take 2 tbsp peanut butter
- Prepare 1/2 coconut milk
- Get 1/2 tsp salt
- Make ready Juice of half a lime
- Prepare 1 large sweet potato
- Get 100 g fresh spinach
- Make ready 1 can chickpeas
Serve your vegan jackfruit rendang curry with rice, and enjoy your meal. Serve over rice or quinoa or with toasted pita bread. Its getting pretty hot out here. Baking and standing near the stove for too long is not fun.
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
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. Serve Potato & Cauliflower In Peanut Curry Recipe with Butter Naan and Mooli Raita for your everyday lunch or dinner. If you like this recipe, try these Everyday Recipes that you can make for your weeknight dinners: 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.
So that is going to wrap it up with this special food peanut and sweet potato rendang curry recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
