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Sweet potato curry with peanuts

updated

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Ingredients for 2 servings:

  • 600 g sweet potatoes
  • 1 onion(s)
  • 1 can coconut milk
  • 100 ml vegetable stock
  • 1 tbsp tomato paste
  • 1 tsp oil
  • 1 small chili pepper(s) or some chili powder
  • 1 tbsp curry powder
  • 100 g peanuts, roasted and salted
  • Salt
  • Parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

delicious, vegetarian

Peel the sweet potatoes and dice them. Dice the onion. Finely chop the chili. Heat oil in a pan. Sauté the onions until translucent, then add the sweet potatoes, tomato paste, and curry powder and sauté briefly. Deglaze everything with coconut milk and vegetable stock. Add the chili. Cover and simmer gently for 10 minutes. Add the peanuts and simmer for another 10 minutes. Finally, season the dish with salt and chili, if desired, and sprinkle with parsley. Serve with (basmati) rice or baguette, but you can also enjoy the curry on its own.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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