Curry with Sweet Potatoes
Ingredients
- For the vegetables
- 1 Zucchini
- 1 onion
- 1 garlic clove
- 1 paprika (red)
- 1 large Sweet potato (such as Kumara)
- 250 grams Chestnut mushroom
- 2 Tbsps vegetable oil
- 2 sprigs Basil
- 2 sprigs cilantro
- For the sauce
- 400 grams Coconut milk (unsweetened)
- 1 tsp Curry paste (yellow)
- 1 tsp Curry paste (green)
- 150 grams Yogurt (0.1% fat)
- salt
- peppers
Preparation steps
For the vegetables, rinse all vegetables. Peel sweet potato and cut into cubes. Cut zucchini into rings.
Peel onion and garlic and chop finely. Rinse bell peppers, cut in half, remove seeds and cut into strips. Rub chestnut mushrooms with a paper towel and remove stalk.
Heat the oil in a saucepan and saute onion-garlic mixture until soft, add sweet potatoes and sauté briefly. Pour 100 ml (approximately 3 1/2 inches) of water and let simmer in a covered saucepan over medium heat for about 5 minutes.
Add remaining vegetables to the saucepan. For the sauce, add curry paste and coconut milk stir and continue cooking for about 10-15 minutes. Add mushrooms and cook until all vegetables are soft. Add yogurt, reheat and season with salt and pepper and serve garnished with basil and cilantro.
