A spicy curry with a hint of peanut butter. Surprising and delicious.
Dish for 5 people.
Ingredients:
2 red onions
4 cloves of garlic
piece of fresh ginger
2 to 3 tomatoes
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp chili flakes
1 tsp salt
1 tsp brown sugar
600 gr. sweet potatoes
400 ml coconut milk
1 can of peeled diced tomatoes
1 vegetable stock cube
1/2 liter of water
125 grams peanut butter
200 gr. washed spinach
1 lime
Preparation:
Peel the onions, garlic and ginger. Grind this finely in a food processor and set aside.
Cut the tomatoes into cubes and set aside.
Peel the sweet potatoes and cut them into cubes of 2 by 2 cm.
Heat a pan on the stove and add a little oil. Fry the onion mixture until the onions are soft and translucent.
Now add the coriander, cumin, turmeric, chili powder and chili flakes and fry briefly until fragrant.
Now add the sliced tomatoes together with the brown sugar and salt and fry until they fall apart and a kind of paste is formed.
Now add the peeled tomato cubes, coconut milk, vegetable stock cube, water, peanut butter and sweet potato cubes and bring to the boil.
If you use the eco stove, only add a little water.
Turn the heat down and let it simmer gently for 15 minutes with the lid halfway on the pan.
Now add the spinach and let it simmer for another 5 minutes.
Turn off the heat and squeeze the lime over the pan. Stir and serve immediately.
Serve with rice and possibly. naanbread.
Enjoy your meal.
