Sweet potato curry

Sweet potato curry

Total: 40 min. | Active: 25 min.
Nutritional value / people: 467 kcal
, Fat: 22 g
, Carbohydrate: 56 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Vegetable curry

1 tbsp coconut oil
2 red onions, cut into thin slices
3 cm ginger, finely grated
2 tbsp hot curry powder
600 g sweet potatoes, cut into approx. 1 cm cubes

Curry sauce

4 dl vegetable bouillon
2 ½ dl coconut milk
1 tin chickpeas (approx. 410 g), rinsed, drained
2 tbsp coriander, roughly chopped
salt to taste

Fried bananas

1 tbsp coconut oil
2 bananas, quartered
2 tbsp cashew nuts, roasted, roughly chopped
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How it's done

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Vegetable curry

Heat the oil in a pan. Sauté the onions and ginger, add the curry. Then add the sweet potatoes and continue to cook for approx. 2 mins.

Curry sauce

Pour in the bouillon and coconut milk, bring to the boil, reduce the heat. Cover and simmer over a low heat for approx. 15 mins., stirring occasionally. Add the chickpeas, mix and continue to cook for approx. 2 mins. Sprinkle the coriander on top.

Fried bananas

Heat the oil in a non-stick frying pan. Fry the bananas over a medium heat for approx. 2 mins. on each side. Scatter the bananas and nuts over the curry.

Good to know
Serve with: Dry rice


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