How to Cook Perfect Peanut and sweet potato rendang curry

Peanut and sweet potato rendang curry. 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. 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!

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. You can have Peanut and sweet potato rendang curry using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Peanut and sweet potato rendang curry

1. You need 2 tbsp of oil.
2. Prepare 1 of medium onion diced.
3. Prepare 2 of garlic cloves diced.
4. You need 1 of thumb sized piece of ginger diced.
5. You need 1/2 tsp of ground turmeric.
6. It's 2 tbsp of rendang curry paste.
7. It's 1 can of tinned tomatoes.
8. You need 480 mls of water.
9. You need 2 tbsp of peanut butter.
10. Prepare 1/2 of coconut milk.
11. Prepare 1/2 tsp of salt.
12. It's of Juice of half a lime.
13. Prepare 1 of large sweet potato.
14. It's 100 g of fresh spinach.
15. You need 1 can of chickpeas.

Add a quick splash of fish sauce. Thai Massaman curries aren't traditionally quick and easy. But it's also packed with comforting and satisfying spices. If desired, top each serving with chopped peanuts and additional cilantro.

Peanut and sweet potato rendang curry step by step

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.

Sweet Potato Curry made in the Instant Pot! This easy vegan curry is packed with so much flavor from red curry paste, paprika and garam masala. At least in my house, mom bought these coal roasted sweet potatoes from the street vendors only during winters and we happily gulped them down. Our savory-sweet massaman curry is a Thai dish that's spiced but not spicy. To the traditional shallots, ginger, and garlic we add dried New Mexican chiles, five-spice powder, and ground cumin as stand-ins for the traditional but hard-to-tr.