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 and sweet potato
- baking pan
- small saucepan
- potato masher
- 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
- 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.