Sweet potato curry

Step 1/6

• 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

• vegetable peeler
• cutting board
• knife

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

• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp curry powder
• 1 tbsp curry paste
• 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

• 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

• 20 g mint
• 20 g basil

• cutting board
• knife

Roughly chop mint and basil.

Step 5/6

• 80 g cashews
• 80 g snow peas

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