Sweet potato & peanut curry
AuthorZjefCategoryMain dishDifficultyBeginnerSweet potato and peanuts: this delicious combo of sweet and creamy can be found in many cuisines all over the world, from West Africa to Southeast Asia. This curry is inspired by the Thai cuisine. Nowadays you will find a lot of really great Thai curry pastes in our supermarkets. My personal favourite is 'panang'. It is made with lots of lemongrass and is slightly less spicy than red curry paste. But of course it also works with red curry paste if you cannot find panang curry paste.
This is one of those recipes that are both easy and fast to make. That makes it perfect for a weekday. In addition, peanuts are a good source of protein and healthy fats. Did you know that peanuts are not nuts but legumes? Just like beans, lentils and other legumes, peanuts grow in pods. But unlike other legumes, peanuts grow underground. These 'groundnuts' have a much smaller footprint than real nuts, but a similar nutritional value. Very healthy, unless of course you are allergic to peanuts.
Ingredients
Directions
Chop the onion and sauté it with a little oil in a large and deep pan over medium heat until translucent.
Add the pressed garlic and the grated or finely chopped ginger along with the curry paste. Sauté for another minute while stirring well.
Wash the sweet potato and cut it into cubes. You don't have to peel it, but do make sure to cut away any bad parts.
Add the sweet potato cubes, the passata and the vegetable broth along with the peanut butter and put the lid on the pan. Let it simmer gently for 13 minutes while stirring occasionally.
Meanwhile, wash the rice with cold water. Washing away the outer layer of starch will make your rice fluffy instead of sticky. Boil the rice in salted water over low heat.
When the sweet potato is soft, turn off the heat. You can now add coarsely chopped spinach or kale and stir it through so that it can still shrink. Season to taste and add a little brown sugar if necessary to balance the acidity of the tomato.
Serve each plate with 2 tablespoons of coarsely ground roasted peanuts and fresh cilantro. Enjoy!
Ingredients
Directions
Chop the onion and sauté it with a little oil in a large and deep pan over medium heat until translucent.
Add the pressed garlic and the grated or finely chopped ginger along with the curry paste. Sauté for another minute while stirring well.
Wash the sweet potato and cut it into cubes. You don't have to peel it, but do make sure to cut away any bad parts.
Add the sweet potato cubes, the passata and the vegetable broth along with the peanut butter and put the lid on the pan. Let it simmer gently for 13 minutes while stirring occasionally.
Meanwhile, wash the rice with cold water. Washing away the outer layer of starch will make your rice fluffy instead of sticky. Boil the rice in salted water over low heat.
When the sweet potato is soft, turn off the heat. You can now add coarsely chopped spinach or kale and stir it through so that it can still shrink. Season to taste and add a little brown sugar if necessary to balance the acidity of the tomato.
Serve each plate with 2 tablespoons of coarsely ground roasted peanuts and fresh cilantro. Enjoy!