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🍽️ Creamy Sweet Potato Banana Gratin

606 kcal · 30 min · 4 servings

Ingredients

• 400 g red sweet potatoes
• 2 plantains
• 1 large onion
• 1 tsp freshly chopped ginger
• 2 red chili peppers
• 4 tbsp oil
• 125 ml vegetable broth
• 300 ml coconut milk (unsweetened, can)
• 2 vanilla pods (pulp)
• 2 tbsp curry powder
• salt
• 2 tsp cane sugar
• 1 tsp cinnamon powder
• 20 ml rum
• 10 g grated Gruyère cheese
• fat (for the dish)

Instructions

1. 1. Thoroughly wash the sweet potatoes under running water.
2. 2. Peel the sweet potatoes and cut them into small cubes.
3. 3. Peel the bananas and slice them into thick rounds.
4. 4. Peel the onion and chop it finely.
5. 5. Slice the chili peppers lengthwise.
6. 6. Remove the seeds from the chili peppers.
7. 7. Rinse the deseeded chili peppers.
8. 8. Cut the chili peppers into thin strips.
9. 9. Heat the oil in a pot.
10. 10. Add the onions, chili, and ginger to the pot.
11. 11. Sauté the vegetables briefly until fragrant.
12. 12. Add the banana slices.
13. 13. Fry the bananas for about 6 minutes.
14. 14. Turn the bananas once while frying.
15. 15. Add the broth and the coconut milk.
16. 16. Let the mixture simmer covered for 10 minutes over low heat.
17. 17. Stir the vanilla paste into the sauce.
18. 18. Add the sweet potato cubes to the pan.
19. 19. Season the mixture with curry powder.
20. 20. Mix two-thirds of the cheese with the sweet potato and banana mixture.
21. 21. Transfer the vegetable mixture into a greased baking dish.
22. 22. Sprinkle the remaining cheese over the gratin.
23. 23. Preheat the oven to 200 degrees Celsius.
24. 24. Bake the gratin for about 20 minutes in the oven.

Nutrition per serving

• kcal: 606
• Protein: 5 g · Fett/Fat: 35 g · Carbs: 60 g