Sweet potato curry with pomegranate

Ingredients for 4 servings:

• 125 g basmati rice
• 500 g sweet potatoes
• 100 g curry paste, yellow
• 1 large onion(s)
• 2 large garlic cloves
• 2 tsp lime juice
• 1 can coconut milk
• 1 small bell pepper(s), green
• 20 g fresh ginger
• 1 tbsp sesame seeds
• n. B. Coriander leaves
• 1 pomegranate, about 1/4 of the seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan, easy, quick

Cook the rice in salted water according to the package instructions. Peel the sweet potatoes and cut them into spirals or thin strips using a spiralizer. Finely dice the onions, ginger and garlic. Wash the bell peppers thoroughly, remove the core and cut into thin strips. Briefly fry the onions, ginger and garlic in a pan with oil. Add the curry paste and a little water and bring to a boil. Then add the coconut milk and the sweet potatoes. Bring everything to a boil and simmer for about 4-5 minutes until the sweet potatoes are tender. Season with lime juice, salt and pepper. Only now add the bell pepper strips. Roast the sesame seeds in a pan without fat or oil. Squeeze the fresh limes and drizzle the juice over the dish. Remove the pomegranate seeds from the skin and sprinkle them over the plate along with the sesame seeds. Ready to serve.