Summary

Ingredients

• 500 g sweet potato (s)
• 0.5 ½ aubergine (s)
• 100 ml orange juice
• 400 ml coconut milk
• 2 onions)
• 1 clove garlic
• 1 tablespoon Madras curry powder, hot
• 1 tablespoon turmeric powder
• 1 tablespoon coconut oil
• salt

Print Recipe Pin Recipe

Instructions

1. Wash the aubergine, cut into cubes approx. 1 x 1 cm and place in a salt bath for 15 minutes.
2. Peel and dice the sweet potatoes. Tip: The smaller the cubes, the faster the sweet potato will cook. Peel and roughly dice the onions. Peel and press the garlic.
3. Heat coconut oil in a wok. Take the aubergine out of the salt bath, pat dry and fry briefly on all sides in the wok. Add sweet potatoes, onions and garlic and sauté. Add the spices and fry until fragrant. Then deglaze with coconut milk, orange juice and, if necessary, some water and simmer for 15 minutes.
4. Check whether the sweet potatoes are firm to the bite but cooked, then the curry is ready.
5. Tastes great with rice or amaranth.