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🍽️ Sweet potato stuffed with lentil curry and coconut yogurt

480 kcal · 30 min · 4 servings

Ingredients

• 4 sweet potatoes (each 300 g)
• 250 g red cabbage
• 480 g FRoSTA (Vegetable Bowl Creamy Lentil Curry)
• 2 handfuls cilantro (or 2 tbsp FRoSTA cilantro)
• 200 g coconut yogurt
• salt
• pepper
• 1 tsp lime juice

Instructions

1. 1. Wash the sweet potatoes thoroughly and prick them several times with a fork. Place them on a baking sheet lined with baking paper and bake in the preheated oven at 180 degrees (convection 160 degrees; gas: level 2–3) for 50 minutes.
2. 2. In the meantime, prepare the red cabbage, wash it, and shred or slice it into thin strips. Sprinkle with a little salt and knead with your hands for five minutes until soft.
3. 3. Place the frozen vegetable bowl mix with 8 tablespoons of water in the pan and heat on high. Cook for 8 to 9 minutes on high heat, stirring occasionally.
4. 4. Wash a handful of coriander, shake it dry, and chop it. Mix the coconut yogurt with the coriander and season with salt, pepper, and lime juice.
5. 5. Remove the potatoes from the oven, cut them lengthwise, open them slightly, and fluff the inside with a fork. Add the red cabbage salad and curry on top and drizzle with coconut yogurt. Wash the remaining coriander, shake it dry, and serve the sweet potatoes sprinkled with it.

Nutrition per serving

• kcal: 480
• Protein: 11 g · Fett/Fat: 8 g · Carbs: 87 g