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Before you jump to Peanut and sweet potato rendang curry recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
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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. You can cook peanut and sweet potato rendang curry using 15 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Peanut and sweet potato rendang curry:
- Use 2 tbsp oil
- Take 1 medium onion diced
- Take 2 garlic cloves diced
- Use 1 thumb sized piece of ginger diced
- You need 1/2 tsp ground turmeric
- Prepare 2 tbsp rendang curry paste
- Use 1 can tinned tomatoes
- Use 480 mls water
- Get 2 tbsp peanut butter
- Get 1/2 coconut milk
- Prepare 1/2 tsp salt
- Take Juice of half a lime
- Prepare 1 large sweet potato
- Prepare 100 g fresh spinach
- You need 1 can chickpeas
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
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