Ingredients: (For 2 Pers.)
- 2 medium Sweet Potatoes, Peeled and Diced
- 1 tbsp. Vegetable Oil
- 1 small Onion, diced.
- 2 Garlic Cloves, minced.
- 1 can (14 ounces) Coconut Milk
- 1/4 cup Peanut Butter
- 2 tbsp. Soy Sauce
- 1 tbsp. Curry Powder
- Salt and pepper to taste
| 10 min | 25 min | 10 |
| Preparation time | Cooking Time | Ingredients |
Instructions:
- Heat the vegetable oil in a large pot or skillet over medium heat.
- Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent.
- Stir in the Curry powder and cook for an additional minute to toast the spices.
- Add the diced sweet potatoes to the pot and stir to coat them with the spices.
- Pour in the coconut milk and bring the mixture to a simmer. Cover the pot and cook for about 15 minutes, or until the sweet potatoes are tender.
- In a small bowl, whisk together the peanut butter and soy sauce until smooth.
- Stir the peanut butter mixture into the pot, combining it with the sweet potatoes and coconut milk.
- Continue cooking for 5 minutes, allowing the flavors to meld together. If the curry becomes too thick, you can add a splash of water to thin it out.
- Season with salt and pepper to taste.
- Serve the sweet potato and peanut curry over steamed rice or with your choice of bread.
Tips and Variations:
- Feel free to add extra vegetables to the curry, such as bell peppers, spinach, or peas, to increase the nutritional value and add more variety.
- If you prefer a spicier curry, you can add a pinch of Chili Powder or a dash of hot sauce.
- Garnish the dish with chopped peanuts, cilantro, or a squeeze of lime juice for added freshness and flavor.
- To make it a complete meal, consider adding a protein source like tofu or chickpeas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.