Peanut butter curry was something I did not think would taste good. Though I grew up eating spicy curry, I thought I would change it up a bit and make it sweet. It was defintely a change for me however, it tasted pretty great!
Prep Time: 5 min Cook Time: 45min
Ingredients:
- Rice (2-3 cups)
- Coconut oil (2 tbsp)
- 2 small sweet potatoes
- 1/2 garlic (Cut into pieces)
- 1/2 red onion
- 1-2 tsp minced ginger
- 1 beefsteak tomato
- 1/2tsp of serrano/jalapeno pepper
- 1 can coconut milk
- 4-5 tbsp organic peanut butter
- 3-4 tsp of curry powder
- Lime juice
- Vegetable broth
- Pepper (to taste)
- Salt (to taste)
- Turmeric (to taste)
- Pinch of cilantro
- Olive oil
Instructions:
1) Cook your rice and stir it in 1tbsp of coconut oil once it is done cooking. (This allows for the rice to become fluffy and stale free!).
2) Cut your sweet potatoes into bite sized chunks, mince the garlic, cut the tomato in quarters and chop your red onion. Toss them in olive oil and stir it well.
(Place it in the oven in a baking tray at 420 F or until tender.
3) Add the vegetable broth into a separate pot. Add your spices in (salt, pepper, serrano pepper, curry powder & turmeric). Let the pot simmer and then add the coconut milk and peanut butter.
(Set the pot on low heat until the vegetables in the oven are ready).
4) Once the vegetables are tender from the oven, whisk the curry ingredients together and allow it to simmer for about 3-4 minutes.
5) Mix the curry and rice onto your plate and sprinkle it with cilantro (to taste).
The pepper, salt and turmeric may vary for some of you. Thus, you do not need to follow the spices exactly how I have done it however, it was something that worked for me the best!
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