West African Vegetarian Peanut (Groundnut) and Sweet Potato Curry
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A nutty and aromatic combination from West Africa. Sweet potatoes gently simmered in a peanut and coconut curry.
| Servings | Prep Time |
| 5 people | 20 minutes |
| Cook Time |
| 55 minutes |
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Ingredients
- 3 sweet potatoes approximately 600g each, cubed
- 500 ml coconut milk
- 1 tbsp butter grass-fed
- 250 ml curry paste
- 2 tsp fish sauce omit for a vegetarian option
- 2 tbsp cane sugar heaped tablespoons
- 150 g peanuts dry or oil roasted, crused
- 100 ml water
Units:
Instructions
- Prepare your curry paste. (step by step instructions provided in the link in the Recipe Notes below)
- Peel, wash and dice the sweet potato, and then set aside.
- Add coconut oil and butter to a dutch oven on medium heat. When the butter is melted, add the curry paste and fry for 5 - 6 minutes, stirring constantly, until it starts to stick to the pan.
- Add coconut milk which should lower the heat in the pan and stir in thoroughly to prevent the curry from burning. Add the sweet potato and roasted/re-roasted peanuts. Cover and allow to simmer on low to medium heat for 30 - 40 mins, stirring occasionally to prevent sticking to bottom of pan.
- Check that sweet potato is soft, then transfer to blender. Blend to a puree and then return the puree to the pot. Add 100mls of water, sugar, fish sauce, and salt and pepper to taste. Simmer for 5 minutes.
Recipe Notes
- How to Make African Curry Paste
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Enjoy with wild rice, or steamed plantains