John Myers
Contents
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Ingredients
- 1 pole Leeks
- 400 g Orange sweet potatoes
- 1 medium sized Peeled garlic clove
- 2 medium sized Oranges / oranges
- 2 tbsp Rapeseed oil
- 1 small Green pepper
- 1 tsp Red curry paste
- 200 ml Unsweetened coconut milk
- 150 ml Vegetable broth, instant
- 2 tbsp Cashew nuts
- 6 Stems Fresh coriander
- Salt and pepper
Instructions
- Peel the sweet potato and cut into 2cm pieces. Wash the leek thoroughly and cut into rings. Halve the paprika, remove the seeds and cut the paprika halves into large pieces. Peel off the garlic clove and roughly chop.
- Squeeze the juice from one orange. Peel the other orange so that the white skin is completely removed. Cut the orange fillets from the separating skin with a sharp knife, collecting the juice.
- Heat the oil in a saucepan. Simmer the sweet potatoes, paprika, leek and garlic in it over a medium heat for about 4 minutes. Add the curry paste and sauté briefly while stirring. Pour in the orange juice, coconut milk and stock, bring to the boil and simmer, covered, for 20 minutes.
- Roast cashew nuts in a pan without fat. Season the curry with salt and pepper. Fold in the orange fillets. Serve sprinkled with coriander leaves and cashew nuts. I also had rice with it.
Nutrition
Serving: 100gCalories: 123kcalCarbohydrates: 12.1gProtein: 4gFat: 6.4g
