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

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We hope you got benefit from reading it, now let’s go back to peanut and sweet potato rendang curry recipe. To cook peanut and sweet potato rendang curry you only need 15 ingredients and 8 steps. Here is how you achieve that.

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

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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