Want a good little dish that warms up and changes? Treat yourself to a delicious and gourmet sweet potato curry that will make an excellent fall meal!
sweet potato curry
|Preparation time||15th Minutes|
|cooking time||25 Minutes|
- 160 g Thai rice or basmati
- 1 red onion
- 500 g sweet potato
- olive oil
- 1 issue curry powder
- 1 issue Smoked or regular sweet pepper
- 1 cc cumin powder
- 10 a key Water
- 25 a key coconut milk
- 1 big case Tomato paste
- 1 green lemon
- salt pepper
- fresh coriander (or parsley)
- pomegranate (my choice)
- a little cashew
Rinse the rice and put it in a saucepan. Cover with water about 1 cm above its surface and cook over medium heat for ten minutes. At the end of cooking, set it aside.
Peel the red onions and sweet potatoes. Cut the red onion into slices, then cut the sweet potatoes into semicircles, about 1 cm thick.
Heat a large saucepan or skillet over medium heat with a fine drizzle of olive oil. Once heated up, add the red onion and sweet potato pieces. Brown for 5 minutes with constant stirring.
Then we add spices: curry, paprika, cumin. to mix everything. Pour the equivalent of 10 cl of water and continue to cook for 10 minutes.
After this cooking time, add the coconut milk, tomato puree, and the juice of half a lemon. Mix and reduce heat to minimum. Simmer for another 10 minutes.
Check that sweet potatoes are cooked before stopping cooking. Prepare salt and pepper.
Put the rice in deep plates and add the sweet potato curry. Sprinkle with fresh chopped coriander, pomegranate and cashew nuts before serving!
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