The delicious combo of sweet potato and creamy peanut butter can be found in many world cuisines. This curry is inspired by Thai cuisine. It's one of those recipes that are both easy and fast to make. Perfect for a weekday!
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!
4 servings
1 bowl
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.