Sweet potato curry

Nutrition per serving

• Step 1/6

  
  • 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

  
  • 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

  
  • 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.

• Step 5/6

  

  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!