Sweet potato curry
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 240 / Protein 7g / Carbohydr. 31g / Fat 9g
Ingredients (4 servings)
|100 g||onion (red)|
|1 tbsp||ginger (fresh)|
|200 g||Hokkaido pumpkin|
|100 g||bell pepper (red)|
|80 g||cherry tomatoes|
|300 g||sweet potatoes|
|2 tbsp||olive oil|
|1 tbsp||tomato paste|
|1 tsp||curry powder|
|1 tbsp||curry paste|
|500 ml||coconut milk|
|80 g||snow peas|
vegetable peeler, large frying pan, cooking spoon, cutting board, knife
Pouilly Fumé, 2012
With its spicy aromas, this full bodied wine complements the flavors of the curry very well. The combination of mango and passion fruit is invigorating and rich.
Finely dice onion and mince garlic. Peel ginger and finely mince. Next, cut pumpkin and bell pepper into cubes. Halve cherry tomatoes. Peel sweet potato and cut into equally sized cubes.
vegetable peeler, cutting board, knife
100 g onion / 1 clove garlic / 1 tbsp ginger / 200 g Hokkaido pumpkin / 100 g bell pepper / 80 g cherry tomato / 300 g sweet potatoes
Heat olive oil in pan over medium heat. Sauté onion, garlic, and ginger for approx. 1 – 2 min. Next, add cubed sweet potato, pumpkin, and red pepper. Stir in tomato paste, curry powder, and curry paste. Season to taste with salt, pepper, and chili flakes. Continue to sauté for an additional 3 – 5 min.
frying pan, cooking spoon
2 tbsp olive oil / 1 tbsp tomato paste / 1 tsp curry powder / 1 tbsp curry paste / salt / pepper / chili flakes
Add coconut milk to frying pan and stir thoroughly. Bring to a boil, then reduce heat and allow to simmer for approx. 10 – 15 min. until tender.
500 ml coconut milk
Roughly chop mint and basil.
cutting board, knife
20 g mint / 20 g basil
Add cashews, cherry tomatoes, and snow peas to frying pan. Stir thoroughly.
80 g cashews / 80 g snow peas
Squeeze juice from lime and add to the curry. Gently stir in mint and basil. Serve with rice or bulgur and enjoy!