Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, peanut and sweet potato rendang curry. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look 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 current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Peanut and sweet potato rendang curry is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this 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 it.
The ingredients needed to make Peanut and sweet potato rendang curry:
- Prepare 2 tbsp oil
- Take 1 medium onion diced
- Get 2 garlic cloves diced
- Prepare 1 thumb sized piece of ginger diced
- Make ready 1/2 tsp ground turmeric
- Take 2 tbsp rendang curry paste
- Make ready 1 can tinned tomatoes
- Take 480 mls water
- Prepare 2 tbsp peanut butter
- Get 1/2 coconut milk
- Take 1/2 tsp salt
- Take Juice of half a lime
- Make ready 1 large sweet potato
- Take 100 g fresh spinach
- Take 1 can chickpeas
Make them into a quick curry. Rendang jo kantang: beef rendang with baby potatoes, speciality of Kapau. For example, in Java, the rendang—aside from the Padang variety sold in Padang restaurants—tend to be wet, slightly sweeter and less spicy to accommodate Javanese tastes. It's for surely gotta be sweet potato curry, for surely for sure.
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
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. Add a quick splash of fish sauce. 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 special food peanut and sweet potato rendang curry recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
