Tuesday, September 4, 2018

Vegan Mofo 2018 Post 3: West African Peanut and Sweet Potato Curry

One of the yummiest curries I ever made.

My third Vegan Mofo post escapes into the West African region to share Food From Africa's amazing peanut and sweet potato curry, a favorite of blogger Enem's childhood. Although curry seems to have a more extended history in India and South Africa, the West African peoples have made the dish their own by adding signature groundnuts:
Peanut plants were soon widely cultivated throughout Africa, catching on quickly because they were similar to a plant already cultivated by Africans, the Bambara Groundnut (Vigna subterranea or Voandzeia subterranea). Similar, but the new world peanut proved both easier to harvest and more productive (peanuts have more fat than cream; more protein, minerals, and vitamins than beef; and more calories than sugar). The peanut soon replaced the Bambara groundnut, taking the older plant's place and even its name (peanuts are often called "groundnuts" in Africa)….
This curry came out whipped and creamy (bowl licking good stuff). Plus, it was a first time using curry paste as opposed to the powder. I ate my dish with leftover ugali, beyond fulfilled by such an incredible meal. I detest anyone who continues to say vegans cannot get full.

West African Peanut and Sweet Potato Curry Ingredients and Preparation

3 sweet potatoes, chopped
1 tablespoon vegan butter (used Miyoko's Kitchen Vegan Butter)
1 cup curry paste
1 13.5 oz can full fat coconut milk
1 1/2 cup ground peanuts or unsalted oil free crunchy peanut butter

Wash, peel, and chop sweet potatoes. Set aside.
In a medium sized pot, melt butter and stir in curry paste. Cook for 5-7 minutes, continuing to stir to prevent any sticking.
Pour in the coconut milk. Add in sweet potatoes and grounded peanuts or peanut butter.

Added just a bit of black pepper-- optional. Cover the pot and bring the temperature to simmer. Cook for 30-40 minutes or until sweet potatoes are soft. Transfer into blender or food processor, blending until smooth.

Best served with rice or ugali.

4 comments:

  1. I love peanutty stews and soups, so I'm pleased to see you've already posted two this month! Here's to many more - this sounds lovely!

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  2. I am LOVING your Mofo theme! Thank you for this recipe. I too love peanutty stews! And I also love learning from your beautiful words!

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