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Sweet potato curry

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Ingredients for 2 servings:

  • 2 sweet potatoes, depending on size
  • 1 zucchini
  • 2 peppers
  • 2 onions, red
  • e.g. Pak Choi
  • 1 carrot(s)
  • 1 tbsp, heaped cumin
  • 1 tbsp salt
  • 2 cloves garlic
  • n. B. Pfeffer
  • n. B. Oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple, colorful, delicious

Peel the sweet potatoes and cut into small pieces (roughly cubes). Wash and roughly chop the remaining vegetables. Finely chop the garlic. Heat a little oil in a pan and briefly fry the sweet potatoes. Add the carrots and onions and fry. Then add the remaining vegetables and spices, including the garlic, to the pan and continue frying. Add a little water (about half a glass) and close the lid. Simmer for about 10-15 minutes, until the potato pieces are tender. Fry for as long as you like, depending on how crunchy or soft you want the vegetables. It tastes even better the next day.

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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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