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Sweet potato curry with Flower Sprouts

Keyword coconut milk, Fenugreek leaves, Flower Sprouts, ginger, sweet potato, sweet potato curry, turmeric
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people

Zutaten

SWEET POTATO CURRY
  • 650 g sweet potato roughly diced
  • 450 g Vitelotte Blue Potato, diced
  • 15 Flower Sprouts
  • 1 onion finely diced
  • 2 tbsp dried Fenugreek leaves
  • 400 ml coconut milk
  • 1/2 organic lemon juice and zest
  • 1 handful Coriander leaves
  • 1 handful Coconut chips
  • Coconut oil for frying
CURRY PASTE
  • 1 shallot
  • 1 clove of garlic
  • 1 red chilli pepper
  • 5 cm turmeric
  • 5 cm ginger
  • 3 coriander roots
  • 4 tsp curry powder Indian
  • 1 tsp salt
  • Some coconut oil

Zubereitung

  • For the curry paste the shallot, clove garlic, chilli pepper, turmeric, ginger and coriander roots finely dice. Place all the ingredients in a blender and mash. If necessary, add some coconut oil. The curry paste is well sealed in the refrigerator for at least 14 days.
  • Chest the finely diced onion in coconut oil until glassy, add the sweet potato cubes and the Vitelotteslices and fry briefly. Deglaze with the coconut milk. Simmer with the lemon feasts over a medium heat for about 10 minutes.
  • Add fenugreek leaves to the curry and season with the curry paste and salt, depending on your taste. Simmer for about 5 minutes.
  • Meanwhile, fry the Flower Sprouts in coconut oil from all sides.
  • Before serving, add the lemon juice to the curry. Arrange the curry in bowls and garnish with the Flower Sprouts, coconut chips and coriander.