Sweet potato and coconut curry
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161 rates
Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
4 people
1 lime
2 sweet potato(es)
2 clove(s) of garlic
2 tbsp of curry powder
1 tsp of ground black pepper
2 cm of fresh ginger
1 tsp of turmeric
10 sprigs of fresh coriander
1 pinch of fine pink Himalayan salt
1 handful of cashew nuts
2 tbsp of virgin coconut oil
400 ml of coconut cream
2 new onion(s)
400 g of whole peeled tomatoes in juice
1 small bird chili pepper (optional)
1 tbsp of tandoori masala powder
Associated products
RECIPE STEPS
1
Peel and wash the sweet potatoes.
Cut them in half.
- 2 sweet potato(es)
2
Install the transparent bowl and the midi bowl with the 4 mm slicing disc.
3
Slice the sweet potatoes while running the program.
- 2 sweet potato(es)
Robot
4
Book.
Install the metal bowl.
5
Put the ingredients in the metal bowl and run the program.
- 2 cm of fresh ginger
- 1 tsp of turmeric
- 2 clove(s) of garlic
- 2 new onion(s)
Expert
00:15 / 13 / __°C
6
Fold in, add the ingredients and restart the program.
- 2 tbsp of curry powder
- 1 tsp of ground black pepper
- 2 tbsp of virgin coconut oil
- 1 small bird chili pepper (optional)
- 1 tbsp of tandoori masala powder
Expert
03:00 / 3 / 120°C
7
Add the crushed tomatoes, coconut cream, lime juice, sliced sweet potatoes and half of the coriander then restart the program.
- 1 lime
- 10 sprigs of fresh coriander
- 400 ml of coconut cream
- 400 g of whole peeled tomatoes in juice
- 2 sweet potato(es)
Expert
40:00 / 1A / 105°C
8
Salt at the end of cooking, add the cashew nuts and the rest of the fresh coriander leaves then serve in bowls with jasmine Thai rice.
- 10 sprigs of fresh coriander
- 1 pinch of fine pink Himalayan salt
- 1 handful of cashew nuts
1 comment
It was really good! the only small change I will make next time is to cut the sweet potato into larger chunks. But that’s a small criticism! This is a tasty meal.