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Sweet Potato and Peanut Curry Recipe: A burst of flavor for your palate.

Enjoy the tasty and juicy sweet potato and peanut curry that is intended to enhance your dining experience. The sweetness and earthiness of roasted sweet potato blended with the creaminess of peanut sauce will certainly make a gratifying and comforting meal.
This curry is loaded proteins proteins and wholesome fats and can be used as a nutritious meal for both the vegetarian and the vegan.

Instruction:

How to cook Sweet Potato and Peanut Curry:

Recipe by PayalCourse: Curries, Vegetarian Curries
Servings

4

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

400

kcal

So begins a culinary tour with Sweet Potato and Peanut Curry. A cook together in the kitchen. It is earthy-sweet and nutty-rich. Are we ready for this symphony of tastes?

Ingredients

  • 1 tablespoon olive oil

  • 1 medium onion, finely diced

  • 2 cloves garlic, minced

  • 1 tablespoon grated ginger

  • 1 teaspoon red curry paste (adjust to taste)

  • 1 tablespoon ground cumin

  • 1 teaspoon ground turmeric

  • 1/2 teaspoon chili powder

  • 1/4 cup smooth peanut butter

  • 1 (13.5 oz) can unsweetened coconut milk

  • 1 cup vegetable broth

  • 2 large sweet potatoes, peeled and diced

  • 1/2 cup chopped fresh cilantro

  • Salt and pepper to taste

  • Optional toppings: chopped peanuts, cooked rice, lime wedges

Directions

  • Step 1: Sauté the Aromatics
    Heat oil in a large pot or a Dutch oven over medium heat. Add onion, finely chopped, and cook for five minutes until it is softened and translucent.
    Add garlic and ginger while heating for about a minute.
  • Step 2: Add Spices and Peanut Butter
    Add red curry paste, cumin, turmeric, and chili powder. Cook for 1 minute, constantly stirring to help release flavours. Incorporate peanut butter,
    cook for another minute until well-mixed together.
  • Step 3: Simmer the Curry
    Add the coconut milk and vegetable stock, scraping all the bottom crust. Put sweet potatoes to a dice and turn the whole mixture to simmer,
    turn the heat to high, and then down to low. Simmer, cover, and cook for 15 to 20 minutes, until sweet potatoes become tender.
  • Step 4: Serve and Delight!
    Finally add chopped cilantro and season to taste with salt and pepper. Heat the curry and serve it over cooked rice, adding chopped peanuts and lime wedges to taste.

Tips:

  • For a thicker curry, mash some cooked sweet potatoes before stirring back into the pot.
  • For lighter version use vegetable broth instead of coconut milk.
  • For enhancing the flavor and nutrients, use vegetables like carrots, bell peppers, and spinach.
  • If necessary, use substitute curry powder and garam masala instead of red curry paste.

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