Informations supplémentaires
45 min.
|
685 kcal
|
easy
|
|
Printable version
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!
1unitShallot
1unitTomato(es)
1unitGarlic Clove(s)
350gSweet Potato(es)
250mlDu Puy Lentils
1unitGinger
30mlRed Curry Paste
30mlCoconut Flakes
160mlCoconut Milk
1unitLime
0.5unitCilantro
1unitVegetable 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