Summary

Ingredients

• 2 onions)
• 1 clove garlic
• 30 g iner, fresher
• 0.5 ½ chilli pepper (s), red
• 500 g sweet potato (s)
• 1 teaspoon curry powder
• 0.5 teaspoon ½ cumin
• 700 ml vegetable stock
• 250 g beans
• 1 tablespoon raisins
• salt and pepper
• 150 g natural yourt
• some lime juice
• 2 tablespoon coriander greens, fresh or dried
• 2 tablespoons oil
• 1 tablespoon butter
• 150 g bulur
• 1 stick cinnamon
• 2 tablespoon cashew nuts
• 0.5 ½ bunch parsley, smooth

Print Recipe Pin Recipe

Instructions

1. For the sweet potato curry, finely dice 1 onion, 1 clove of garlic, 30 g fresh ginger and 1/2 red chilli pepper. Peel 500 g sweet potatoes and cut into 2 cm cubes.
2. Heat 1 tablespoon of oil in a saucepan. Sauté onions, garlic, ginger and chilli for 2 minutes. Add the sweet potatoes and sauté for 2 minutes. Add 1 teaspoon of curry powder and 1/2 teaspoon of cumin and roast briefly.
3. Pour in 400 ml vegetable stock, bring to the boil and cover everything and cook for 7 minutes. Mix in 250 g of beans and 1 tablespoon of raisins and cook for another 5 minutes. Season the curry with salt and a few splashes of lime juice, sprinkle with 2 tablespoons of chopped coriander and serve with 150 g of natural yoghurt.
4. There is also bulgur with cashew nuts. To do this, finely dice 1 small onion and sweat in a saucepan with 1 tablespoon of oil. Add 150 g bulgur and sauté briefly. Add 300 ml of vegetable stock and 1 stick of cinnamon. Bring to the boil once and cook covered for 10 minutes over medium heat.
5. In the meantime, roast 2 tablespoons of cashew nuts in a pan without fat until light yellow, allow to cool and roughly chop. Pluck the leaves from 1/2 bunch of flat-leaf parsley and chop. Stir 1 tablespoon butter into the hot bulgur. Season with salt, pepper and a little lime juice. Mix in the cashew nuts and parsley and serve immediately.