Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare 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. TO SERVE. coriander a good handful, most chopped. Add the coconut milk and peanut water, followed by the chicken stock cube and chicken thighs.
Peanut and sweet potato rendang curry is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Peanut and sweet potato rendang curry is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have peanut and sweet potato rendang curry using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Peanut and sweet potato rendang curry:
- Prepare 2 tbsp oil
- Get 1 medium onion diced
- Take 2 garlic cloves diced
- Take 1 thumb sized piece of ginger diced
- Get 1/2 tsp ground turmeric
- Make ready 2 tbsp rendang curry paste
- Make ready 1 can tinned tomatoes
- Make ready 480 mls water
- Prepare 2 tbsp peanut butter
- Get 1/2 coconut milk
- Take 1/2 tsp salt
- Prepare Juice of half a lime
- Prepare 1 large sweet potato
- Take 100 g fresh spinach
- Make ready 1 can chickpeas
It's vegetarian, vegan and the perfect. 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.
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
Add a quick splash of fish sauce. Our savory-sweet massaman curry is a Thai dish that's spiced but not spicy. To the traditional shallots, ginger, and garlic we add dried New Mexican chiles, five-spice powder, and ground cumin as stand-ins for the traditional but hard-to-tr. In her recipe first book, Miss South is on a mission to reinvent one of her favourite kitchen appliances, her beloved slow-cooker. Sweet Potato Curry made in the Instant Pot!
So that’s going to wrap this up with this exceptional food peanut and sweet potato rendang curry recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
