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Sweet potato curry

Based on 605 ratings

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g sweet potatoes
100 g red onions
1 clove garlic
10 g ginger
200 g Hokkaido pumpkins
100 g bell peppers
80 g cherry tomatoes
2 tbsp olive oil
1 tbsp tomato paste
1 tsp curry powder
1 tbsp curry paste
500 ml coconut milk
20 g mint
20 g basil
80 g cashews
80 g snow peas
lime
salt
pepper
chili flakes
olive oil (for frying)
Metric
Imperial

Utensils

  • cutting board
  • cutting board
  • frying pan
  • cooking spoon

Nutrition per serving

Cal
240
Protein
7 g
Fat
9 g
Carb
31 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.
    • 100 g red onions
    • 1 clove garlic
    • 10 g ginger
    • 200 g Hokkaido pumpkins
    • 100 g bell peppers
    • 80 g cherry tomatoes
    • 300 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.
    • 1 tbsp tomato paste
    • 1 tsp curry powder
    • 1 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.
    • 500 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!

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