Sweet potato curry
served with basmati rice and seasonal vegetables
Sweet potato is one of our favourite vegetables due to its sweet taste, fibrous texture and nutritious content. Combined with red pepper, onion, ginger, lemongrass and a final touch of coconut milk, this dish is a true delight.
Nice and quick!
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Place the rice and 200ml of water in a medium-size pot. Bring it to a boil, cover the pot and turn off the heat. Let is cook while covered for 10 minutes, until the rice is fully cooked.
Wash all the vegetables. Peel the sweet potato and cut it into 4-5 wedges lengthwise. Cut the onion and bell pepper into squares of approx. 2cm. Cut the beans into pieces of 3cm.
Heat 2 tablespoons of olive oil in a pot and sauté the sweet potato for a few minutes. Add the onion, pepper, curry powder, ginger and lemongrass. Season to taste. Sauté everything for 1 minute and add 500ml of water and the vegetable broth. Cook everything for 15 minutes until the sweet potato is tender. If necessary, add some more water, so it doesn't dry out. Add the beans and coconut milk halfway through the cooking time and finish cooking.