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Mild sweet potato and coconut curry

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Ingredients for 2 servings:

  • 1 sweet potato(s)
  • 1 broccoli
  • 1 onion(s)
  • 400 ml coconut milk
  • 2 tbsp curry paste, yellow
  • oil
  • 150 g rice

Instructions

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

Peel the sweet potato and cut into bite-sized cubes. Wash and chop the broccoli, and finely chop the onion. Cook the rice as needed. Heat the oil in a wok or large pan and fry the onion until translucent. Add the curry paste and spread it out. Add the sweet potatoes and broccoli and fry for a few minutes. Stir in the coconut milk and simmer with the lid on. Check the vegetables are tender after about 7 minutes. Continue simmering until tender, if desired. Serve with the curry and the rice cooked through.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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