Spicy Sweet Potato Curry
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg sweet potato (s), peeled and diced
- 400 ml coconut milk
- 2 onion (s), finely chopped
- 2 clove (s) garlic, finely chopped
- 2 cm ginger, fresh, chopped
- 2 tablespoon sunflower oil
- 1 tablespoon curry powder
- 1 tablespoon caraway seeds
- 1 bunch mint
- 1 bunch coriander
- 1 teaspoon chilli flakes, dried
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large saucepan. Steam the onions and chilli flakes in it. Add the garlic and ginger and stir-fry for another 3 minutes. Add the sweet potato cubes, curry powder and caraway seeds and sauté briefly. Pour coconut milk on top and add salt to taste. Cover everything and let simmer for 15-20 minutes over low heat.
- Finally, serve the curry with chopped mint and chopped coriander.
- I really enjoy cooking jasmine rice with it. The curry can also be eaten without any other side dishes.
- P.S .: The dish also tastes great with pumpkin instead of sweet potatoes.
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