Creamy roasted sweet potato and vegetable curry
with cauliflower, carrot and coconut cream
A unique combination of local and Asian flavours. The rich taste of the creamy sweet potato is enhanced by the coconut cream-based curry. A true delicacy!
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash and brush the sweet potatoes. Roast the entire sweet potato with its skin in the oven for 20 minutes or until it's tender inside. Take it out of the oven and let it cool down slightly.
Cut the sweet potatoes in half and remove the pulp with a spoon while preserving the shape of the skin. Puree the pulp and season with olive oil, salt and pepper to taste. Refill the sweet potato skins with the puree and keep it in the turned-off oven until ready to use.
Wash and peel the carrot, onion, ginger and garlic separately. Cut all vegetables into medium cubes, including the cauliflower and celery. Keep the ginger and garlic on the side.
Heat a frying pan with olive oil and add the curry powder, ginger and garlic. Cook over medium heat for a few seconds without burning. Add the rest of the vegetables and optionally add some salt. Cook everything for 5 minutes without letting them brown. Cover the vegetables with hot water until all vegetables are covered. Cook over medium heat until almost all the liquid has been evaporated and add the coconut cream. Cook for 5 more minutes until the sauce starts to thicken. If necessary, add water to prevent the curry from drying out. Once the time is reached, remove the pan from the heat and add more spices (curry, salt and pepper) to your liking.