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Sweet Potato Curry

45 min. | 685 kcal | easy |
Vegetarian, Spicy
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1. Setup Chop the shallot, the garlic, the ginger and the cioantro. Peel the sweet potatoes and cut into cubes. Cut the tomatoesinto cubes.
2. Cook the sweet potatoes In a large pot, on medium-high heat, add a drizzle of olive oil. Cook the shallots, the sweet potatoes and the ginger. 4-5 minutes. Add the red curry paste (Spicy!) and cook for another 1-2 minutes. For children, you can keep a little broth and coconut milk, which will help to dilute the spicy taste when serving.
3. Simmer In the same pot, add the lentils, the garlic, the tomatoes and the bouillon cube, 2 2P | 3 3P cups of water. Bring to a boil. Reduce the heat and cover. Simmer for 15-20 minutes.
4. Add the coconut milk Add the coconut milk and the lime juice. Simmer for another 1-2 minutes.
5. Plate your dish Serve the sweet potato and coconut milk curry. Garnish with chopped cilantro and the coconut flakes. Bon appetit!
1 unit Shallot
1 unit Tomato(es)
1 unit Garlic Clove(s)
350 g Sweet Potato(es)
250 ml Du Puy Lentils
1 unit Ginger
30 ml Red Curry Paste
30 ml Coconut Flakes
160 ml Coconut Milk
1 unit Lime
0.5 unit Cilantro
1 unit Vegetable Broth Cube(s)
What you need Pot.
685 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 107g
36%
fat 18g
28%
cholesterol 0mg
fiber 17g
68%
protein 31g
saturated 15g
75%
sodium 705mg
29%
sugar 18g
trans 0g