Preparing Peanut and sweet potato rendang curry safely

It's very important to organize food safely to help stop harmful micro organism from spreading and growing. You can take some steps to help protect your self and your family from the unfold of dangerous micro organism.
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Wash your palms

Your hands can simply spread bacteria across the kitchen and onto meals. It is essential to at all times wash your fingers completely with soap and heat water:

earlier than starting to put together food
after touching raw food reminiscent of meat, poultry and greens
after going to the bathroom
after touching the bin
after touching pets

Don't forget to dry your hands completely as nicely, because wet arms spread micro organism more simply.
Preserve worktops clean

Before you start making ready meals, it’s vital worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or greens you'll need to scrub them thoroughly.

You must change dish cloths and tea towels commonly to avoid any micro organism rising on the fabric.


Peanut and sweet potato rendang curry
Peanut and sweet potato rendang curry

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We hope you got benefit from reading it, now let’s go back to peanut and sweet potato rendang curry recipe. To make peanut and sweet potato rendang curry you only need 15 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Peanut and sweet potato rendang curry:
  1. Get 2 tbsp oil
  2. Get 1 medium onion diced
  3. Get 2 garlic cloves diced
  4. Provide 1 thumb sized piece of ginger diced
  5. Provide 1/2 tsp ground turmeric
  6. You need 2 tbsp rendang curry paste
  7. Take 1 can tinned tomatoes
  8. Get 480 mls water
  9. You need 2 tbsp peanut butter
  10. You need 1/2 coconut milk
  11. Get 1/2 tsp salt
  12. You need Juice of half a lime
  13. You need 1 large sweet potato
  14. Get 100 g fresh spinach
  15. Prepare 1 can chickpeas
Steps to make Peanut and sweet potato rendang curry:
  1. Using a heavy pan, heat the oil and add the onion, frying until almost translucent.
  2. Add the garlic and ginger frying for a few minutes stirring regularly.
  3. Mix in the turmeric and rendang curry paste, frying again for a few minutes. Then stir in the canned tomatoes.
  4. Next add 480mls of water and allow the sauce to come to a simmer and keep on a low heat until the tomatoes start to fall apart.
  5. Next mix in the peanut butter and coconut milk. Season with salt and add the lime juice. Give it a good stir.
  6. Then add the cubed sweet potato and chickpeas and cover the pot. The potato will cook in around 15 minutes but the sauce tastes better the longer you leave it.
  7. Add the spinach a few minutes before you are ready to serve up giving it a good stir and ensuring its tender.
  8. You can serve on rice with fresh coriander and chopped peanuts

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