Guild-Free Delicacy

Indian-Style Sweet Potato Stew

4.333335
Average: 4.3 (6 votes)
(6 votes)
Indian-Style Sweet Potato Stew

Indian-Style Sweet Potato Stew - An exotic stew, and the curry paste gives it a pleasant sharpness.

share Share
print
bookmark_border Copy URL
Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
310
calories
Calories

Healthy, because

Even smarter

Nutritional values

The vitamin C contained in the peppers in abundance not only strengthens the immune system, but also supports the development of bones, connective tissue and teeth. Coriander is not only helpful for problems with the stomach, but is also a good detoxifying agent: The herb helps to eliminate heavy metals from the body and can even remove highly toxic mercury from the body.

Coriander is not available everywhere; in the stew, for example, smooth parsley can also be used as an alternative. If you find the curry paste a bit too spicy in your dish, you can leave it out.

1 serving contains
(Percentage of daily recommendation)
Calorie310 kcal(15 %)
Protein5 g(5 %)
Fat10 g(9 %)
Carbohydrates48 g(32 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A1.8 mg(225 %)
Vitamin D0 μg(0 %)
Vitamin E10.5 mg(88 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.7 mg(23 %)
Vitamin B₆0.8 mg(57 %)
Folate107 μg(36 %)
Pantothenic acid1.5 mg(25 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C234 mg(246 %)
Potassium874 mg(22 %)
Calcium63 mg(6 %)
Magnesium55 mg(18 %)
Iron1.9 mg(13 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids4.6 g
Uric acid50 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
22 ounces
4
2
1
1 piece
fresh Ginger root (1/2 ounce)
4 sprigs
1 tablespoon
2 teaspoons
7 ounces
9 ounces
1 tablespoon

Preparation steps

1.

Peel, rinse and dice the sweet potatoes. Rinse scallions, trim and cut into rings.

2.

Rinse the bell peppers, cut in half, trim, remove seeds and dice. Rinse, trim and chop the chile pepper.

3.

Peel pineapple, quarter and remove the rind. Cut the flesh into cubes.

4.

Grate the ginger. Rinse cilantro, chop, shake dry and pluck the leaves.

5.

Heat the oil in a saucepan. Sauté chile pepper and ginger in hot oil briefly.

6.

Mix in scallions and curry paste and deglaze with coconut milk and broth. Add sweet potatoes, stir well and simmer for about 10 minutes over low heat.

7.

Add bell peppers and pineapple and cook for about 10 minutes.

8.

Season to taste with honey, lime juice to taste and soy sauce and garnish with cilantro.