🍽️ Creamy Sweet Potato and Eggplant Curry with Herb Rice

Name: Creamy Sweet Potato and Eggplant Curry with Herb Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 1 piece Ginger (10 g); 1 small Onion (40 g); 2 Sweet Potatoes; 1 large Eggplant (400 g); 1 tbsp Rapeseed Oil; 1 tsp yellow Curry Paste (vegan); 400 ml Coconut Milk (9 % Fat); Iodized Salt (with Fluoride); 2 bags reis-fit (8 minutes premium long-grain rice); 2 tbsp Cashew Nuts (30 g); 0.5 bunch Basil (10 g); 0.5 bunch Coriander (10 g); Pepper; 1 pinch Chili Flakes

629 kcal · 30 min · 4 servings

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Ingredients

1 piece Ginger (10 g)
1 small Onion (40 g)
2 Sweet Potatoes
1 large Eggplant (400 g)
1 tbsp Rapeseed Oil
1 tsp yellow Curry Paste (vegan)
400 ml Coconut Milk (9 % Fat)
Iodized Salt (with Fluoride)
2 bags reis-fit (8 minutes premium long-grain rice)
2 tbsp Cashew Nuts (30 g)
0.5 bunch Basil (10 g)
0.5 bunch Coriander (10 g)
Pepper
1 pinch Chili Flakes

Instructions

1. Peel the ginger and the onion.
2. Finely chop the ginger and the onion.
3. Peel the sweet potatoes.
4. Peel the eggplant.
5. Cut the sweet potatoes into small cubes.
6. Cut the eggplant into small cubes.
7. Heat oil in a large pan.
8. Sauté the ginger and onion for four minutes over medium heat.
9. Add the sweet potato cubes and the eggplant cubes to the pan.
10. Sauté the vegetables for another five minutes.
11. Stir the curry paste into the vegetables.
12. Roast the curry paste for two more minutes.
13. Pour 100 milliliters of water into the pan.
14. Pour the coconut milk into the pan.
15. Let the curry simmer for ten minutes over low heat.
16. Fill a large pot with water.
17. Salt the water generously.
18. Bring the water to a boil.
19. Add the rice cooking bags to the boiling water.
20. Cook the rice bags for eight to ten minutes over medium heat.
21. Lift the rice bags out of the water with a fork by the loop.
22. Let the rice bags drain well.
23. Open the rice bags at the designated notch.
24. Transfer the cooked rice into a bowl.
25. Heat a separate pan.
26. Toast the cashew nuts for three minutes without oil over medium heat.
27. Wash the fresh herbs.
28. Dry the herbs.
29. Reserve some cilantro leaves for the topping.
30. Finely chop the rest of the herbs.
31. Fold the chopped herbs into the rice.
32. Season the curry with salt.
33. Season the curry with pepper.
34. Serve the curry on top of the herb rice.
35. Sprinkle the roasted cashew nuts over the dish.
36. Sprinkle the reserved cilantro leaves over the dish.
37. Sprinkle chili flakes over the dish.

Nutrition per serving

kcal: 629
Protein: 13 g · Fett/Fat: 18 g · Carbs: 101 g