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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, peanut and sweet potato rendang curry. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Peanut and sweet potato rendang curry is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Peanut and sweet potato rendang curry is something which I have loved my whole life.

Sweet potatoes add substance and acts almost as sponges to soak up all the delicious flavours. Here is how you cook it. Ingredients of Peanut and sweet potato rendang curry. Mix in the peanut butter and coconut milk.

To begin with this particular recipe, we must first prepare a few ingredients. 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:
  1. Take 2 tbsp oil
  2. Get 1 medium onion diced
  3. Take 2 garlic cloves diced
  4. Get 1 thumb sized piece of ginger diced
  5. Make ready 1/2 tsp ground turmeric
  6. Prepare 2 tbsp rendang curry paste
  7. Get 1 can tinned tomatoes
  8. Make ready 480 mls water
  9. Make ready 2 tbsp peanut butter
  10. Prepare 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. Make ready 1 can chickpeas

Put the cubed sweet potato into the sauce and cover the pot. Make sure to stir the curry occasionally as it simmers. Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander. Stir in the diced tomatoes, curry powder, and salt.

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 in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander. Stir in the diced tomatoes, curry powder, and salt. Add half of the sweet potatoes to the pot and stir. Place the rest of the sweet potatoes with the broth and peanut butter in a blender and puree until completely smooth. Make them into a quick curry.

So that’s going to wrap this up with this exceptional food peanut and sweet potato rendang curry recipe. Thanks so much for reading. I’m confident that you can 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. Thank you for reading. Go on get cooking!