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Move over endive, kale, and spinach. There is a new mashed potato dish in town and it is made with a Chinese white cabbage that goes by the name of pak choi.

Combined with sweet potatoes, coconut milk, peanuts, and a spoon full of spicy Indian curry, this is an easily prepared and simple recipe for two. Enjoy!

indian-madras-flavored-pak-choi-sweet-potato-the-chick-peas-cuisine-dinner-recipe

Indian madras flavored pak choi and sweet potato

Priscilla Nooijen
Move over endive, kale and spinach. There is a new mashed potato dish in town and it is made with a Chinese white cabbage that goes by the name of paksoi.
Prep Time 15 mins
Cook Time 26 mins
Total Time 41 mins
Course Dinner
Cuisine Indian
Servings 4 portions
Calories 248 kcal

Equipment

  • baking pan
  • small saucepan
  • potato masher

Ingredients
 
 

  • 250 g sweet potato
  • 20 g cashew nuts a peanuts unsalted
  • 50 ml coconut milk
  • 1 pak choi
  • 1 red bell pepper
  • 1 spring onion
  • 1 tbsp Indian madras curry paste
  • chilli flakes to taste
  • salt & pepper to taste
  • 4 tbsps vegetable oil for frying

Instructions
 

  • Cut the sweet potatoes in small cubes and cook them for about 20 minutes in a large bowl of water.
  • In the meantime, dry roast the unsalted peanuts and cashews in a dry baking pan.
  • Make sure to keep on eye on them, you do not want them to burn.
  • Chop the paprika into pieces and cut the spring onions in small rings.
  • Clean the paksoi and cut it into thin strips.
  • Heat a bit of vegetable oil in a medium baking pan, add in the Indian madras curry paste and cook for about a minute.
  • Add the chopped paprika pieces and wait another two minutes before adding the spring onion.
  • Cook for two minutes and then turn off the heat.
  • Pour the coconut milk into a small pan and warm it up over low heat. Do not cook it.
  • When your potatoes are done cooking, rinse it and let it sit for a minute before you pour over the warm coconut milk.
  • Using a potato masher, thoroughly mix the sweet potatoes and the coconut milk.
  • When it is all mixed, add in the paprika mixture and the paksoi.
  • Top it off with a bit of chili flakes and pepper to taste and mix it all together using a spoon.
  • Finally put the roasted cashews and peanuts on top. Serve warm.

Nutrition

Calories: 248kcalCarbohydrates: 21gProtein: 5gFat: 17gSaturated Fat: 12gSodium: 173mgPotassium: 844mgFiber: 5gSugar: 7gVitamin A: 19802IUVitamin C: 135mgCalcium: 256mgIron: 3mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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