Zucchini, Sweet Potato and Bell Pepper Curry

5 from 7 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 67 kcal


  • 1 Pc. Clove of garlic
  • 1 Pc. Onion
  • 1 Pc. Big sweet potato or two small ones
  • 2 Pc. Zucchini
  • 1 Pc. Paprika
  • 1 tbsp Ghee
  • 2 cm Ginger
  • 1 tsp Each of cumin, ground coriander, black mustard seeds, paprika powder
  • 0,5 tsp Cinnamon to taste
  • 0,5 tsp Chilli flakes
  • 400 g Chopped canned tomatoes
  • 250 ml Coconut milk
  • 250 ml Vegetable broth
  • 1 tbsp Maple syrup
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Salt
  • 1 Handful Spinach or Swiss chard
  • 4 tbsp Fresh, chopped coriander


  • Peel the onion and cut into thin half rings. Sauté in the heated ghee in a large saucepan for a few minutes. Add the garlic, finely diced ginger and the spices and roast for two minutes until everything starts to smell.
  • Peel the sweet potatoes and dice bite-sized, halve the zucchini lengthways and cut into crescents. Dice paprika. Put everything in the pot and fry for another minute. Deglaze with vegetable stock and chopped tomatoes. Add coconut milk, maple syrup, apple cider vinegar and salt. Bring to the boil and then simmer over low to medium heat for about 25 - 30 minutes. This should result in a slightly creamy, creamy sauce.
  • Finally fold in the spinach or Swiss chard and wait until it collapses. Serve sprinkled with coriander. Rice goes well with it.


Serving: 100gCalories: 67kcalCarbohydrates: 4.4gProtein: 0.3gFat: 5.4g
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Written by John Myers

Professional Chef with 25 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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