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.
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If you can’t find tamarind paste (sold in ethnic grocery stores or specialty markets), substitute 1 tsp. lime juice.
Ingredients
- 1 large sweet potato, peeled and cubed (about 1 lb.)
- 1 Tbs. minced fresh ginger
- 1 jalapeño, chopped (about 1 Tbs.)
- 1 tsp. curry powder
- 1/2 cup low-sodium vegetable broth
- 3/4 cup orange juice
- 1/4 cup crunchy peanut butter
- 1 Tbs. brown sugar
- 1 tsp. tamarind paste
- 1/2 tsp. salt
- 2 cups cooked brown rice
Preparation
- 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.
Nutrition Information
- Serving Size Serves 4
- Calories 253
- Carbohydrate Content 40 g
- Cholesterol Content 0 mg
- Fat Content 9 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 1 g
- Sodium Content 401 mg
- Sugar Content 10 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g