Sweet potato curry

Sweet potato curry

Based on 698 ratings

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
150 g
sweet potatoes
50 g
red onions
½ clove
garlic
5 g
ginger
100 g
Hokkaido pumpkins
50 g
bell peppers
40 g
cherry tomatoes
1 tbsp
olive oil
½ tbsp
tomato paste
½ tsp
curry powder
½ tbsp
curry paste
250 ml
coconut milk
10 g
mint
10 g
basil
40 g
cashews
40 g
snow peas
½
lime
salt
pepper
chili flakes
olive oil (for frying)
MetricImperial

Utensils

cutting board, cutting board, frying pan, cooking spoon

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How-To Videos

homemade-curry-paste

Homemade curry paste

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal240
Fat9 g
Protein7 g
Carb31 g
  • Step 1/6

    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.
    • 50 g red onions
    • ½ clove garlic
    • 5 g ginger
    • 100 g Hokkaido pumpkins
    • 50 g bell peppers
    • 40 g cherry tomatoes
    • 150 g sweet potatoes
    • cutting board
    • cutting board

    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.

  • Step 2/6

    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.
    • ½ tbsp tomato paste
    • ½ tsp curry powder
    • ½ tbsp curry paste
    • olive oil (for frying)
    • salt
    • pepper
    • chili flakes
    • frying pan
    • cooking spoon

    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.

  • Step 3/6

    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.
    • 250 ml coconut milk

    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.

  • Step 4/6

    Roughly chop mint and basil.

    Roughly chop mint and basil.

  • Step 5/6

    Add cashews, cherry tomatoes, and snow peas to frying pan. Stir thoroughly.

    Add cashews, cherry tomatoes, and snow peas to frying pan. Stir thoroughly.

  • Step 6/6

    Squeeze juice from lime and add to the curry. Gently stir in mint and basil. Serve with rice or bulgur and enjoy!

    Squeeze juice from lime and add to the curry. Gently stir in mint and basil. Serve with rice or bulgur and enjoy!

  • Enjoy your meal!

    Sweet potato curry

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