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Sweet Potato in Curry and Peanuts

This potato wedges dish will go perfectly along with any kind of rice, wheat, or cooked chickpeas. It can also be served as a side dish, as it is dairy-free. The peanut butter is what gives the final kick!

Prep Time 1 hour
Serves: 4
Difficulty Level: Low
Sweet Potato in Curry and Peanuts Image Source: delicious.
Ingredients for sweet potato wedges:
Red onion - 1 (chopped)
Garlic - 4 cloves
Chili - 1 (seeded and chopped)
Ginger root - 1-inch piece (chopped)
Ground cumin - 1 tsp.
Coriander - 1 tsp.
Garam masala - 1 tsp. (alternative: curry powder)
Turmeric - 1 tsp.
Ground cinnamon - 1/2 tsp.
Sweet potato - 2-3 medium (skin-on, cut into 1-inch pieces)
Vegetable stock - 1/2 quart
Peanut Butter - 1 tbsp.
Baby spinach - a handful leaves
Salt - as needed
Method of preparing the sweet potato wedges:
  1. Sauté the onion, garlic, chili and ginger with a little oil and salt, over medium-low flame, until tender.
  2. Add the cumin, coriander, Garam masala, turmeric and cinnamon and fry for another 2-3 minutes until fragrant.
  3. Add the sweet potatoes and cover 2/3 with vegetable stock. Cook over medium-low flame for 30-45 minutes, until the sauce thickens. Stir occasionally.
  4. Add the peanut butter and remove from heat. Add the spinach leaves and serve!
Source: delicious.
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