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🍲 Spicy Sweet Potato Stew with Pineapple

310 kcal · 30 min · 4 servings

Ingredients

• 600 g small sweet potatoes (2 small sweet potatoes)
• 4 spring onions
• 2 red bell peppers
• 1 chili pepper
• 0.5 baby pineapple
• 8 g ginger (1 piece)
• 4 sprigs cilantro
• 1 tbsp olive oil
• 2 tsp red curry paste
• 200 ml coconut milk (9 % fat)
• 250 ml vegetable broth
• 1 tbsp honey
• 1 tsp lime juice
• 1 tsp soy sauce

Instructions

1. 1. Peel the sweet potatoes and wash them thoroughly.
2. 2. Cut the sweet potatoes into small cubes.
3. 3. Wash the spring onions and remove the tough ends.
4. 4. Slice the spring onions into thin rings.
5. 5. Wash the bell peppers and cut them in half lengthwise.
6. 6. Remove the seeds and white pith from the pepper halves.
7. 7. Cut the deseeded pepper pieces into cubes.
8. 8. Wash the chili pepper and remove the stem.
9. 9. Finely chop the chili pepper.
10. 10. Peel the half pineapple and remove the tough skin.
11. 11. Cut the pineapple into quarters and remove the hard core.
12. 12. Cut the pineapple flesh into small cubes.
13. 13. Peel the ginger and grate it finely.
14. 14. Wash the coriander and shake off excess water.
15. 15. Finely chop the coriander leaves.
16. 16. Heat the oil in a large pot over medium heat.
17. 17. Add the chopped chili and grated ginger to the hot oil.
18. 18. Sauté the chili and ginger briefly until fragrant.
19. 19. Stir in the spring onion rings and the curry paste.
20. 20. Deglaze the pot with coconut milk and broth.
21. 21. Fold the sweet potato cubes into the liquid.
22. 22. Simmer the stew over low heat for about 10 minutes.
23. 23. Add the bell pepper cubes and pineapple pieces.
24. 24. Cook everything together for another 10 minutes until the vegetables are tender.
25. 25. Season the stew to taste with honey, lime juice, and soy sauce.
26. 26. Garnish the finished stew with the chopped coriander leaves.

Nutrition per serving

• kcal: 310
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 48 g