VEGAN PEANUT CURRY WITH SWEET POTATO #VEGAN #GOODTASTE
Yesterday was a genuinely hopeless day around these parts. Both me and Tina sat at home throughout the day watching it downpour and wishing it had halted. Me, since I moronically procrastinated my running when I woke up – I am not a morning individual, you see – I overlooked the way that the climate gauge clarified that except if I get my rear end in rigging first thing, there is zero chance for running in something besides heavy downpour with an incidental 'hail rub' tossed in!!
In spite of my recharged love of running, I'm unreasonably delicate for running in the heavy downpour, so I remained in. I am not glad for myself, yet it was simply an excessive amount of self-lashing for my taste. Rather, I did a few tasks, answered to a couple of messages, did some formula arranging and cooked this dynamic vegetarian nut curry with sweet potato for supper. It's anything but difficult to make, filling, consoling and brimming with flavor.
In the event that you don't have red Thai glue to hand, utilize an alternate instant curry glue with good kinds of lemongrass, ginger, stew and garlic. Truth be told, I came up short on red Thai curry glue once, yet I found a Malay rendang curry glue in my cabinet and utilized it rather, and it additionally worked a treat.
As it's just about a month 'til Xmas, I will change gears and you'll see progressively conventional Xmas dishes on here for the following a month, so I figured it is amusing to pirate in one all the more South East Asian-motivated dish before Xmas fever grasps all of us . This basic nut and sweet potato curry was a major hit in our home and I trust it will wind up one of your preferred midweek dinners moreover.
INGREDIENTS :
- 2 tbsp / 30 ml oil (I used rice bran)
- 2 medium shallots, diced finely
- 2 garlic cloves, diced finely
- thumb-size piece of ginger, diced finely
- ½ tsp ground turmeric
- 2 tbsp vegan Thai red curry paste or rendang curry paste, depending on your heat tolerance
- 200 ml / 7 oz canned (½ a can) tomatoes (I used peeled plum tomatoes) or 2 ripe tomatoes, peeled
- 2 tbsp peanut butter
- 200 ml / 7 oz coconut milk (½ can)
- heaped ½ tsp salt, more to taste
- juice of half a lime
- 1-2 tsp sugar (I used coconut sugar) (optional)
- 1 large sweet potato, cubed
- 100 g / 3.5 oz kale or spinach leaves
- 1 cup cooked chickpeas
- fresh coriander, to serve
- chopped roasted peanuts, to serve
METHOD :
- Heat up the oil in a heavy-bottomed pot.
- Add the diced shallots and fry them on a low heat until almost translucent (for about 5-7 minutes), stirring from time to time.
- Add the diced garlic and ginger. Keep on frying gently for another 5 minutes or so, stirring regularly.
- Mix the turmeric and the red curry paste into the aromatics and keep on frying them off gently for about 3 minutes until you see the oils separating.
- Stir in ½ can of tomatoes. If using whole plum tomatoes like I do, squash them with a fork once in the pan.
- Next, add in about 480 ml / 2 cups of water (or stock of you have any handy).
- Allow the sauce to come to a gentle simmer and simmer on a low heat until the tomatoes fall apart and the sauce becomes more uniform, without large tomato chunks in it.
- Mix in the peanut butter and coconut milk.
- Season with salt, lime juice and a touch of sugar (optionally) remembering that the sweet potato will add further sweetness.
- Put the cubed sweet potato into the sauce and cover the pot. Allow it to simmer gently in the sauce for about 13 minutes.
- Add the chopped up kale and simmer for about 2-3 more minutes, until tender. Finally add in the drained chickpeas for a minute, just to warm them up.
- Serve on top of rice garnished with fresh coriander and chopped roasted peanuts.
NOTES
If you can, allow the curry flavours to develop overnight as it always tastes better the day after it has been made. If you are making this dish a day in advance, I recommend not cooking the vegetables until just before serving.
For more detail : http://bit.ly/2xTj0aO
