John Myers
Sweet Potato, Bean and Broccoli Curry
The perfect sweet potato, bean and broccoli curry recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 2 cm Ginger
- 2 tsp Red palm oil or coconut oil
- 1 tsp Black mustard seeds
- 2 tsp Thai curry paste
- 1 Pc. Big sweet potato
- 1 Pc. Broccoli or cauliflower
- 400 ml Coconut milk
- 300 g White boiled beans
- 1 tsp Turmeric
- Lime juice
- Salt
- Peel and finely chop the onion and ginger. Heat palm oil in a pan and sweat both in it with the mustard seeds and curry paste. Cut the broccoli and peeled sweet potato into bite-sized pieces and add.
- Deglaze with the coconut milk. Bring to the boil and then simmer at low to medium temperature for about 10 minutes. Stir in the beans and turmeric. The coconut milk should be creamy and thick in the meantime. If not, simmer for a few more minutes without the lid. Season to taste with a little lime juice and salt.
Tips:
- For a Blitz variant, you can also use canned beans and frozen broccoli. Then add the frozen broccoli to the simmering coconut milk. You can also leave out ginger. Rice, millet, spelled, quinoa, etc., go well as a side dish.
Facebook Comments