The Kitchen Thief | SWEET POTATO CURRY
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We’re huge fans of curry, and this has got to be one of our favourite recipes yet. It is creamy and delicious and beautifully presented. We found it on one of our go-to apps, Kitchen Stories, and we’ve made it a few time experimenting with different ingredients.

100 g onion (red)
1 clove garlic
1 tbsp ginger (fresh)
200 g Hokkaido pumpkin
100 g bell pepper (red)
80 g cherry tomatoes
300 g sweet potatoes
2 tbsp olive oil
1 tbsp tomato paste
1 tsp curry powder
1 tbsp curry paste
500 ml coconut milk
20 g mint
20 g basil
80 g cashews
80 g snow peas
1 lime (juice)
chili flakes


STEP 1/6
Finely dice onion and mince garlic. Peel ginger and finely mince. Next, cut pumpkin and bell pepper into cubes. Halve cherry tomatoes. Peel sweet potato and cut into equally sized cubes.

STEP 2/6
Heat olive oil in pan over medium heat. Sauté onion, garlic, and ginger for approx. 1 – 2 min. Next, add cubed sweet potato, pumpkin, and red pepper. Stir in tomato paste, curry powder, and curry paste. Season to taste with salt, pepper, and chili flakes. Continue to sauté for an additional 3 – 5 min.

STEP 3/6
Add coconut milk to frying pan and stir thoroughly. Bring to a boil, then reduce heat and allow to simmer for approx. 10 – 15 min. until tender.

STEP 4/6
Roughly chop mint and basil.

STEP 5/6
Add cashews, cherry tomatoes, and snow peas to frying pan. Stir thoroughly.

STEP 6/6
Squeeze juice from lime and add to the curry. Gently stir in mint and basil. Serve with rice or bulgur and enjoy!

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