Actually I wanted to post a completely different blog post about fats and oils (coming soon!). But I cooked this sweet potato banana curry with peanut butter for and with friends a few weeks ago. And since then, I have been asked several times to finally publish my recipe, it messes up everything! Just kidding! 😉 I just had to cook it again and write everything down because I tend to cook “off the cuff”. Carlito, this is for you! 😉
- 2 pans
- 2 tbsp peanut or sesame oil
- 1 onion
- 1 clove garlic
- 1 piece ginger 1 cm
- 1 tbsp tomato paste
- 1 sweet potato big
- 1 carrot
- 100 ml white wine or 100 ml vegetable broth
- 400 ml coconut milk
- 1/2 lemon pressed
- 1 banana
- 1-2 tbsp peanut butter
- 4 small tomatoes
- 1 tsp turmeric ground
- ½ tsp cumin ground
- some salt and pepper
- chili if wanted
- 2 tbsp peanut or sesame oil
- 1 pack smoked tofu
- 100 g sugar snap pea
- 50 g peanuts
- some cilantro fresh, chopped, if wanted
- Chop the onion and the garlic and fry them in a pan with 2 tablespoons of oil. Grate the ginger and add it together with the tomato paste.
- Peel and cut the sweet potato into small cubes and put it in the pan. Now, you can also cut the carrot into thin slices and add them.
- Season with salt, pepper, turmeric, cumin, and some chili and fry for 10 minutes. Then you deglaze it with the white wine and let it simmer for another 10 minutes until the liquid is boiled down.
- Now blend the contents of your pan together with ¾ of the banana, the peanut butter and coconut milk. Then pour it back into the pan to simmer for another 5 minutes over low heat.
- In the meantime, cut the smoked tofu into small cubes and fry it together with the oil and the sugar snap peas in a second pan until your tofu is golden brown. Here you can also season with salt, pepper, and some cumin.
- You now slide the pan contents to one side and roast your peanuts on the free half.
- Now you can cut your tomatoes into small pieces and add them to the curry, add the lemon juice and mix everything well.
- In the end, put your curry in bowls, garnish with the last quarter of your banana and the topping and sprinkle the whole thing with some fresh coriander to taste. Good Appetite!
If you like neither coriander nor tanginess at all, you can omit both in your sweet potato banana curry with peanut butter. You’ve probably also noticed that I didn’t cook rice at all. I personally am not a big fan of rice, especially not of white, polished rice, because it contains only empty calories without providing important nutrients. White rice is processed food and nutritionally not much healthier than white bread. Another reason why I hardly ever eat (vegan) sushi and therefore – contrary to popular belief – don’t consider sushi to be healthy. More on that soon.
However, if you want to use rice, please use wild rice from organic farming or even Demeter quality. This has much more nutrients and is way richer in fiber than conventional rice. In addition, the right smoked tofu is very important, since many smoked tofus admittedly taste like the sole of a shoe. I have tested myself for a long time and can personally recommend those from Alnatura, DM Bio, and REWE Bio.
A dish full of antioxidants
You can see in my photos how colorful the sweet potato banana curry with peanut butter is! This is mainly because it is rich in antioxidants that protect you from free radicals. Sweet potatoes and carrots, for example, are rich in fat-soluble vitamin E and β-carotene, which can be optimally absorbed by combining them with fats. They can be proven to counteract skin aging, protect us while sunbathing, and support our body’s own repair mechanisms. Turmeric and ginger can lower cholesterol. In addition, they are known to inhibit inflammation in the body. This way the curry tastes even better! 😉
You can find more recipes from me *here*! Enjoy your curry to the fullest!
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