Peanut-Tamarind Sweet Potato Curry
If you can’t find tamarind paste (sold in ethnic grocery stores or specialty markets), substitute 1 tsp. lime juice.
1 large sweet potato, peeled and cubed (about 1 lb.)
1 Tbs. minced fresh ginger
1 jalapeno, chopped (about 1 Tbs.)
1 tsp. curry powder
½ cup low-sodium vegetable broth
¾ cup orange juice
¼ cup crunchy peanut butter
1 Tbs. brown sugar
1 tsp. tamarind paste
½ tsp. salt
2 cups cooked brown rice
- Heat skillet coated with cooking spray over medium-high heat. Add potatoes, and sauté 1 minute. Add ginger and jalapeño, and cook 1 minute, or until fragrant. Stir in curry powder, and cook 1 minute more. Add broth, cover, and reduce heat to medium low. Simmer potatoes 10 minutes, or until soft.
- Whisk together juice, peanut butter, brown sugar, tamarind paste and salt in bowl. Add to sweet potato mixture, and bring to a simmer. Cook 5 minutes, or until sauce thickens. Serve over rice.