Egg-Free Vietnamese Sweet Potato and Peanut Curry

Ingredients

• 2 medium Sweet potatoes
• 1 can Coconut milk
• 1/4 cup Peanut butter
• 2 tbsp Red curry paste (gluten-free)
• 2 tbsp Lime juice
• 1 tbsp Soy sauce (gluten-free)
• 1/2 medium Onion
• 2 cloves Garlic
• 2.54 cm Ginger
• 1 cup Broccoli florets
• 1 medium Carrot
• 2 cups Rice
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium sweet potatoes and cut them into 2.54 cm cubes. Measure the 2 cups of rice into a medium saucepan. Add 4 cups of water to the saucepan and place it over high heat. Bring the water to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Once cooked, remove the rice from the heat and let it sit, covered, for 5 minutes.
2. 2Peel and finely chop the 1/2 medium onion. Peel and mince the 2 cloves of garlic. Peel and finely grate the 2.54 cm of ginger.
3. 3Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion, minced garlic, and grated ginger to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
4. 4Add the 2 tbsp of gluten-free red curry paste to the pot. Cook, stirring constantly, for 1 minute until it smells fragrant.
5. 5Add the cubed sweet potatoes, 1 can of coconut milk, 1/4 cup of peanut butter, 2 tbsp of lime juice, and 1 tbsp of gluten-free soy sauce to the pot. Stir everything together until well combined. Increase the heat to medium-high (204.4°C / 200°C) and bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low (148.9°C / 150°C), cover the pot, and cook for 15-20 minutes, or until the sweet potatoes are easily pierced with a fork.
6. 6Add the 1 cup of broccoli florets and the 1 medium carrot, cut into 1.27 cm thick rounds, to the pot. Stir to combine, cover, and cook for another 5 minutes, or until the broccoli is bright green and tender-crisp.
7. 7Serve the curry over the cooked 2 cups of rice. Chop the 1/4 cup of cilantro and sprinkle it over the top as a garnish.

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