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Sweet potato curry

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Ingredients for 2 servings:

  • 500 g sweet potatoes
  • 1 chili pepper(s)
  • 400 ml coconut milk
  • 2 tsp curry powder
  • ½ tsp curry paste, green
  • 100 g sugar snap peas
  • Salt

Instructions

Working time approx. 10 minutes; Rest time approx. 3 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 25 minutes

Microwave preparation in the Tupperware MicroCook 2.25 l saucepan

Peel and wash the sweet potatoes, then cut into small cubes (approx. 2 cm). Cut the deseeded chili pepper into strips. Place both in a microwave-safe casserole dish. Fill with coconut milk, add the curry powder and curry paste, and mix everything together. Cover the casserole dish and microwave for 6 minutes at 600 watts. Halve the washed mangetout and add it, stir everything, and cook for another 6 minutes at 600 watts. Let stand for 3 minutes before serving and season with salt, if desired.

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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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