Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, peanut and sweet potato rendang curry. One of my favorites. This time, I am going to make it a little bit tasty. This will be really 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. Inspired by the peanut-based curries of West African cooking, this recipe is a simplified version, using peanut butter as a quick shortcut.
Peanut and sweet potato rendang curry is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Peanut and sweet potato rendang curry is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin 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 can achieve that.
The ingredients needed to make Peanut and sweet potato rendang curry:
- Get 2 tbsp oil
- Take 1 medium onion diced
- Make ready 2 garlic cloves diced
- Prepare 1 thumb sized piece of ginger diced
- Get 1/2 tsp ground turmeric
- Take 2 tbsp rendang curry paste
- Make ready 1 can tinned tomatoes
- Make ready 480 mls water
- Make ready 2 tbsp peanut butter
- Take 1/2 coconut milk
- Make ready 1/2 tsp salt
- Get Juice of half a lime
- Take 1 large sweet potato
- Make ready 100 g fresh spinach
- Prepare 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.
Instructions 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
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. 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.
So that is going to wrap this up with this exceptional 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 in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
