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We hope you got insight from reading it, now let’s go back to peanut and sweet potato rendang curry recipe. To make peanut and sweet potato rendang curry you only need 15 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Peanut and sweet potato rendang curry:
- You need 2 tbsp oil
- You need 1 medium onion diced
- Take 2 garlic cloves diced
- Prepare 1 thumb sized piece of ginger diced
- Prepare 1/2 tsp ground turmeric
- Prepare 2 tbsp rendang curry paste
- Prepare 1 can tinned tomatoes
- You need 480 mls water
- Provide 2 tbsp peanut butter
- Get 1/2 coconut milk
- Get 1/2 tsp salt
- You need Juice of half a lime
- Provide 1 large sweet potato
- Prepare 100 g fresh spinach
- Get 1 can chickpeas
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
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!
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