Sweet Potato Curry


Finally I managed to cook something that really tastes similar as some dishes from Indian restaurants do. The combination of spices give this dish a really full and rich taste. The light spiciness of sambal oelek and ginger form a good contrast to the sweetness of the coconut milk and the sweet potato. It takes some time to cook but it is definitely worth it 🙂

suskartoffelcurryIngredients (for around 4 portions):

  • 120 g (black) rice
  • 2 sweet potatoes (around 600-700 g)
  • 2 carrots
  • 3 onions
  • 2 garlic cloves
  • 2 cm of ginger
  • 65 g salted peanunts
  • 1.5 table spoons curry powder
  • 3-4 tablespoons tomato paste
  • 1 ca of (light) coconut milk
  • 1.5 table spoons vegetable stock
  • 1.5 table spoons sambal oelek
  • sweet red pepper
  • some branches of cilantro
  • (peanut) oil

  1. Boil water in a pot and let the rice simmer for around 20 minutes.
  2. Peel the sweet potatoes and cut them together with the carrots into small cubes (around 1-2 cm). Heat oil in a pan and roast the cubes for 15 minutes until slightly golden. Set aside.
  3. Chop the onions and the garlic and braise them with some oil in another pan. Add finely chopped ginger, peanuts and curry powder and roast for some minutes. Add tomato paste, half can of coconut milk, vegetable stock and sambal olek and stir while simmering in the pan. Add the vegetables and some water so that the vegetables are covered and simmer for around 20 minutes while stirring and adding small amounts of water from time to time (that the curry stays liquid). When the vegetables are smooth, add the rest of the coconut milk and bring to boil.
  4. Serve with rice and chopped cilantro leaves. Bon appetit!



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