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!
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sweet potato curry
| Preparation time | 15th Minutes |
| cooking time | 25 Minutes |
Ingredients
- 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
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instructions
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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.
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Peel the red onions and sweet potatoes. Cut the red onion into slices, then cut the sweet potatoes into semicircles, about 1 cm thick.
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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.
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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.
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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.
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Check that sweet potatoes are cooked before stopping cooking. Prepare salt and pepper.
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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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