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- Home
- Inspiration & Gifts
- Recipes
- Rice and potato dishes
- Sweet potato curry
Sweet potato curry
Nutrition facts per serving:
- Energy in kcal about 467
- Fat about 22g
- Carbohydrates about 56g
- Protein about 10g
This is needed
This is needed
for 4 people
Vegetable curry
- 1 tbsp coconut oil
- 2 red onion, thinly sliced
- 3 cm ginger, finely grated
- 2 tbsp hot curry powder
- 600 g sweet potato, cut into approx. 1 cm cubes
Curry sauce
- 4 dl vegetable bouillon
- 1 tin chickpeas (approx. 410 g), rinsed, drained
- 2.5 dl coconut milk
- 2 tbsp coriander, roughly chopped
- salt to taste
Fried bananas
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- 1 tbsp coconut oil
- 2 banana, quartered
- 2 tbsp cashew nuts, toasted, roughly chopped
And that's how it's done
And that's how it's done
Vegetable curry
Heat the oil in a pan. Sauté the onions and ginger, add the curry. Then add the sweet potatoes and continue to cook for approx. 2 mins.
Curry sauce
Pour in the bouillon and coconut milk, bring to the boil, reduce the heat. Cover and simmer over a low heat for approx. 15 mins., stirring occasionally. Add the chickpeas, mix and continue to cook for approx. 2 mins. Sprinkle the coriander on top.
Fried bananas
Heat the oil in a non-stick frying pan. Fry the bananas over a medium heat for approx. 2 mins. on each side. Scatter the bananas and nuts over the curry.
