Sweet potato curry

Sweet potato curry

204 ratings

Asako, translator


„This vegan sweet potato curry is bursting with great flavors and very easy to make. For me, the perfect dish for a busy week night.“

Difficulty

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

Ingredients

Servings:-4+
100 g
onion (red)
1 clove
garlic
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
20 g
mint
20 g
basil
80 g
cashews
80 g
snow peas
1
lime (juice)
salt
pepper
chili flakes
Metric
Imperial
  • 100 g onion (red)
  • 1 clove garlic
  • 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
  • 20 g mint
  • 20 g basil
  • 80 g cashews
  • 80 g snow peas
  • 1  lime (juice)
  • salt
  • pepper
  • chili flakes

Utensils

  • vegetable peeler
  • large frying pan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

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.

Nutrition per serving

Cal
240
Protein
7g
Fat
9g
Carb
31g

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 onion
  • 1 clove garlic
  • 1 tbsp ginger
  • 200 Hokkaido pumpkin
  • 100 bell pepper
  • 80 cherry tomato
  • 300 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

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.
  • 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

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.
  • 20 mint
  • 20 basil
  • cutting board
  • knife

Roughly chop mint and basil.

Step 5/6

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

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!
  • 1 lime

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