Peanut Curry With Tofu Potatoes And Roasted Shallots Recipes
POTATO AND PEANUT CURRY
Make and share this Potato and Peanut Curry recipe from Food.com.
Provided by PinkCherryBlossom
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Toast the peanuts and rub in a towel to remove the skins if needed.
- Cook the potatoes in boiling water until tender and drain.
- place the peanuts, 1 tbsp oil, shallot, garlic, ginger, soy sauce, lime zest, lime juice and coriander in a processor and process to a paste.
- Heat the remaining oil in a pan and cook the aubergine until golden.
- Add the paste and cook gently for five minutes.
- Add the potato, spring onion, coconut milk and stock. Bring to the boil and simmer for 10 minutes.
- Serve with rice or bread.
Nutrition Facts : Calories 602, Fat 48.4, SaturatedFat 23.6, Sodium 283.3, Carbohydrate 40, Fiber 8.8, Sugar 4.8, Protein 11.3
PEANUT CURRY WITH TOFU, POTATOES AND ROASTED SHALLOTS
Make and share this Peanut Curry With Tofu, Potatoes and Roasted Shallots recipe from Food.com.
Provided by Jewelies
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200°C.
- Place shallots and potatoes in a roasting pan and toss with 2 tablespools of vegetable oil. Bake until potatoes are crisp and the shallots soft, about 30-40 minutes.
- Heat remaining oil and fry the curry paste until fragrant, about 5 minutes.
- Add palm sugar, soy sauce and coconut milk. Bring to boil and adjust seasonings if necessary.
- Stir in peanuts, tofu and basil, simmer until the basil is wilted, then add roasted shallots and potatoes.
- Transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.
Nutrition Facts : Calories 774.3, Fat 59.7, SaturatedFat 28.3, Sodium 604.5, Carbohydrate 49.3, Fiber 8, Sugar 17.6, Protein 20.7
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