Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sweet potato peanut curry. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sweet potato peanut curry is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Sweet potato peanut curry is something that I’ve loved my entire life. They’re nice and they look wonderful.
You can order your Pikt box at. 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.
To get started with this recipe, we must first prepare a few ingredients. You can cook sweet potato peanut curry using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sweet potato peanut curry:
- Make ready 1 tablespoon cumin
- Make ready 1 teaspoon coriander
- Prepare 1 teaspoon turmeric
- Prepare 4 cloves garlic
- Prepare 1 red chilli
- Make ready 2 onions
- Get 2 sweet potatoes
- Make ready 500 ml vegan stock
- Take 6 tablespoons peanut butter
- Get 1 can chopped tomatoes
- Get 1 can chickpeas
- Take 1 red pepper
- Prepare 2 handfuls spinach
- Get Handful fresh coriander
- Prepare Handful chopped peanuts
- Make ready Boiled rice
Inspired by the peanut-based curries of West African cooking, this recipe is a simplified version, using peanut butter as a quick shortcut. It also freezes really well if you fancy making a double batch. Hearty, filling, potato curry, made by braising baby potatoes in a coconut curry broth with pineapple and toasted peanuts. The baby potatoes were sliced in half so that they could soak up the sweet, coconutty goodness of the broth while they cook.
Steps to make Sweet potato peanut curry:
- Grind up the spices and toast over a medium heat.
- Add oil, garlic and onions and fry for a few minutes.
- Cut the sweet potatoes in to cubes and add to the pan.
- Add stock, peanut butter and chopped tomatoes. Reduce to a low heat and cover. Cook for as long as possible. The longer the better. I usually aim for 4 hours.
- Add the chickpeas and red pepper and cook for a further 30 minutes.
- Stir in the spinach and fresh coriander.
- Serve with boiled rice. Garnish with chopped peanuts.
I also added some baked tofu to bulk this meal up. Serve over rice or quinoa or with toasted pita bread. Baking and standing near the stove for too long is not fun. So what to do with the sweet potatoes if not bake them? Make them into a quick curry. sweet potato - I love the addition of sweet potatoes here but realistically you could also use carrots! red bell pepper - I like the different texture this adds red curry paste - Red Thai curry paste. peanut butter - Because we're making peanut curry, obviously. coconut milk - Use full-fat canned coconut.
So that is going to wrap it up with this exceptional food sweet potato peanut curry recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!
