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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!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

celery, soya

Ingredients

Basmati rice

Sweet potato

Onion

Red pepper

Green beans

Coconut milk

Vegetable broth

Lemongrass

Ginger

Alfalfa sprouts

Curry powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2987
714
14
11
137
7
11
13
0
164

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

1.

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.

2.

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.

3.

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.

4.

Serve a base of rice on a plate. Add the vegetable curry and finish with the alfalfa sprouts.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2987
714
14
11
137
7
11
13
0
164

kJ
kcal
g
g
g
g
g
g
mg
mg