Sweet Potato Curry with Peanut sauce

Recipe by Cook's Hideout

Blogging Marathon# 27: Week 3/ Day 5 Theme: Seasonal Dishes - Fall Entree Dish: Sweet Potato Curry with Peanut Sauce Before I talking about Fall and the dish, just wanted to tell you what my 5 year old asked me this morning: "Weekend separates one week from the other, that means weekend has to be really strong, right??" I was like 'I guess so', not knowing what else to tell him. We say fall is in the air as soon as the days start to get shorter. We have sunlight until around 8:30PM in summers i.e., June-August. Around the end...

Ingredients

• 2 sweet Potato (- medium, chopped)
• 1 onion (- medium, chopped)
• 2 cups Chinese Broccoli (- chopped (or use Kale, Swiss Chard or Collard greens))
• 1 tbsp ginger (- finely grated)
• 2 cloves garlic (- finely grated)
• supermarket roast chicken, approximately 200g once shredded ((alternately grind some roasted peanuts to a paste))
• 2 tbsp tomato paste
• 2 tsps sriracha sauce ((or adjust as per taste))
• 1 tsp curry powder ((I used Madras Curry powder))
• 1 cup coconut milk ((optional))
• to taste Salt Pepper (and)

Method

1. Combine peanut butter and tomato paste in a bowl. Add 2-3 tbsp water to get a saucy consistency. Set aside.
2. Heat 1tbsp oil in a pan, add ginger and garlic and cook until they are fragrant. Next add onions and cook until translucent, about 3-4 minutes.
3. Next add sweet potato and coconut milk (or just use 1 cup of water or vegetable broth), bring to a boil and cover and simmer until sweet potato is just tender, about 8-10 minutes.
4. Next add the chopped greens and cook until they are wilted, about 3-4 minutes.
5. Add the peanut butter-tomato paste slurry, curry powder, sriracha sauce, salt and pepper. Add water if the curry looks too thick. Simmer for 5 minutes for all the flavors to mingle.
6. Serve hot with brown rice, quinoa or a chunk of bread.

View the recipe instructions at Cook's Hideout