Peanut and sweet potato rendang curry
Peanut and sweet potato rendang curry

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, peanut and sweet potato rendang curry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Peanut and sweet potato rendang curry is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Peanut and sweet potato rendang curry is something that I’ve loved my entire life. They’re nice and they look fantastic.

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. TO SERVE. coriander a good handful, most chopped. Add the coconut milk and peanut water, followed by the chicken stock cube and chicken thighs.

To get started with this recipe, we must first 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:
  1. Get 2 tbsp oil
  2. Prepare 1 medium onion diced
  3. Prepare 2 garlic cloves diced
  4. Get 1 thumb sized piece of ginger diced
  5. Take 1/2 tsp ground turmeric
  6. Get 2 tbsp rendang curry paste
  7. Make ready 1 can tinned tomatoes
  8. Take 480 mls water
  9. Take 2 tbsp peanut butter
  10. Take 1/2 coconut milk
  11. Make ready 1/2 tsp salt
  12. Prepare Juice of half a lime
  13. Take 1 large sweet potato
  14. Prepare 100 g fresh spinach
  15. Prepare 1 can chickpeas

But it's also packed with comforting and satisfying spices. 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:
  1. Using a heavy pan, heat the oil and add the onion, frying until almost translucent.
  2. Add the garlic and ginger frying for a few minutes stirring regularly.
  3. Mix in the turmeric and rendang curry paste, frying again for a few minutes. Then stir in the canned tomatoes.
  4. 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.
  5. Next mix in the peanut butter and coconut milk. Season with salt and add the lime juice. Give it a good stir.
  6. 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.
  7. Add the spinach a few minutes before you are ready to serve up giving it a good stir and ensuring its tender.
  8. You can serve on rice with fresh coriander and chopped peanuts

Add a quick splash of fish sauce. Sweet Potato Curry made in the Instant Pot! 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. These sweet potatoes topped with a zesty slaw and creamy Thai peanut butter sauce are an irresistible plant based dinner recipe!

So that’s going to wrap it up for this special food peanut and sweet potato rendang curry recipe. Thank you very much for your time. I’m confident that you will 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, friends and colleague. Thanks again for reading. Go on get cooking!