Sweet potato curry
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8 rates
Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
6 people
3 sweet potatoes
3 white onions
2 tbsp of coconut oil
3 cm of fresh ginger
3 garlic cloves
1 tsp of turmeric
2 tbsp of curry
1 tbsp of tandoori
1 pinch of espelette pepper
0.5 tsp of ground black pepper
0.5 tsp of salt
500 g of coconut cream
300 g of crushed peeled tomatoes
0.5 lime
10 sprigs of coriander
1 handful of cashew nuts
Associated products
RECIPE STEPS
1
Place the Expert Cocotte on its stand, pour in the coconut oil and, without the lid, run the program.
- 2 tbsp of coconut oil
Sauté
15:00 / / 140°C
2
Let the oil heat for about 4 to 5 minutes.
During this time, chop the onions and add them to the cocotte (there is about 10 minutes left of the program).
During cooking, then add the crushed garlic, grated ginger and spices.
- 3 white onions
- 3 cm of fresh ginger
- 3 garlic cloves
- 1 tsp of turmeric
- 2 tbsp of curry
- 1 tbsp of tandoori
- 1 pinch of espelette pepper
- 0.5 tsp of ground black pepper
- 0.5 tsp of salt
3
When the program is finished, add the cubed sweet potatoes (about 2 x 3 cm), the peeled tomatoes, coconut cream, lime juice, and chopped coriander.
Cover and run the program.
Stir occasionally.
- 3 sweet potatoes
- 500 g of coconut cream
- 0.5 lime
- 10 sprigs of coriander
- 300 g of crushed peeled tomatoes
Simmering
01:00:00 / / 120°C
4
Before serving, sprinkle with fresh herbs, cashew nuts and a little lime zest.
- 1 handful of cashew nuts
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