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Vegan Peanut Curry With Sweet Potato

Vegan Peanut Curry With Sweet Potato

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

  • 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.
  • etc
  • etc

  • For Full Instruction:

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