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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, peanut and sweet potato rendang curry. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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.

Peanut and sweet potato rendang curry is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Peanut and sweet potato rendang curry is something which I have loved my entire life.

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

Steps 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 the sweet potato and let it pick up a bit of color before adding the spices. Cook until the sweet potatoes are just tender, stirring in the peanut butter and chopped peanuts halfway through. 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. If the sauce is too thick, add a splash of water.

So that is 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 can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!