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Sweet potato curry plated in a blue patterned bowl with white basmati rice on one side and broccoli, red and yellow peppers and sweet potato on the opposite side. Sitting on a green and beige table cloth.
Print Recipe

Sweet potato curry

Amazing colous and use up old vegetables from your fridge
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Vegetarian
Keyword: coconut milk, sweet potato, vegetables
Servings: 6 portions

Ingredients

  • 1 yellow onion
  • 3 garlic cloves
  • 1 sweet potato
  • 5-7 tsp red curry depending on the heat you like
  • 1 red chili optional
  • 1 tbsp tomato pure
  • 100 ml water and more if needed
  • 1 head of broccoli
  • 1 sweet pepper
  • 1 ½ can coconut milk
  • ½ lime juiced

Instructions

  • Chop the onion in small pieces and mince the garlic.
  • Peel the sweet potato and cut into smaller pieces.
  • Cut the florets off the broccoli.
  • Cut sweet peppers in large pieces.
  • Fry onion and garlic in a large frying pan or sauteuse.
  • Add sweet potato, red curry and tomato pure, stir with a spoon.
  • If using chili, slice the chili and add to the pot.
  • Add water and cook under lid for 5-7 minutes under a lid. Add more water if it looks dry
  • Add broccoli, sweet peppers, coconut milk and lime juice.
  • Bring to boil then simmer for 10 minutes under a lid.
  • Taste and add another squeeze of lime if needed.
  • Serve with basmati rice.

Notes

Freeze the remaining coconut milk in an airtight container.