Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, peanut and sweet potato rendang curry. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Peanut and sweet potato rendang curry is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Peanut and sweet potato rendang curry is something that I’ve loved my entire life. They are fine and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few components. You can cook peanut and sweet potato rendang curry using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Peanut and sweet potato rendang curry:
- Get oil
- Prepare medium onion diced
- Make ready garlic cloves diced
- Get thumb sized piece of ginger diced
- Make ready ground turmeric
- Take rendang curry paste
- Get tinned tomatoes
- Take water
- Prepare peanut butter
- Get coconut milk
- Get salt
- Prepare Juice of half a lime
- Get large sweet potato
- Take fresh spinach
- Prepare chickpeas
Add the coconut milk and peanut water, followed by the chicken stock cube and chicken thighs. I also added carrots potatoes and green peas. A note on the curry paste- it is usually sold in Asian markets in cans the size of tuna If you buy this size half a can will make a pretty spicy dish. Sweet potatoes add substance and acts almost as sponges to soak up all the delicious flavours.
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
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! In this flavorful soup recipe, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. Stir in sweet potatoes and water; bring to a boil. Beef Rendang - the best and authentic beef rendang recipe online! Spicy and rich Malaysian/Indonesian beef stew made with beef, spices Rendang is a kind of Indonesian beef curry, simmered for a long time, which allows the meat to soak up all the flavors that make up this unique dish.
So that is going to wrap it up for 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 is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
