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🍽️ Creamy Sweet Potato Curry with Rice and Peanuts

629 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• zucchini 1 pc.
• sweet potatoes 2 pc.
• carrots 1 pc.
• snow peas 400 g
• peanuts 30 g
• butter 2 tbsp
• oil 1 tbsp
• curry powder 1 tbsp
• coconut milk 400 ml
• vegetable broth 200 ml
• jasmine rice 300 g
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Halve the onion and peel it.
2. 2. Dice the onion into fine cubes.
3. 3. Thoroughly wash the zucchini, sweet potatoes, and carrots.
4. 4. Trim the hard ends from the zucchini, sweet potatoes, and carrots.
5. 5. Peel the sweet potatoes and the carrots.
6. 6. Cut the sweet potatoes, carrots, and zucchini into pieces about 1 cm in size.
7. 7. Wash the sugar snap peas.
8. 8. Slice the sugar snap peas diagonally into thin strips.
9. 9. Roughly chop the peanuts.
10. 10. Heat 1 tablespoon of butter and 1 tablespoon of oil in a pot over medium heat.
11. 11. Sauté the onion cubes in it for about 2 minutes until translucent.
12. 12. Add the curry powder and toast it for about 1 minute.
13. 13. Add the prepared vegetables to the pot.
14. 14. Deglaze the mixture with coconut milk and broth.
15. 15. Bring the mixture to a boil.
16. 16. Simmer the curry over medium heat for about 20 minutes.
17. 17. Stir the curry occasionally.
18. 18. Bring the rice to a boil with about 700 ml of salted water in another pot.
19. 19. Cook the rice covered over low to medium heat for about 12 minutes.
20. 20. Add the sugar snap peas to the curry shortly before the end of the cooking time.
21. 21. Cook the sugar snap peas in the curry for about 1 minute.
22. 22. Season the curry with salt and pepper.
23. 23. Fluff the cooked rice with a fork.
24. 24. Plate the curry with the sweet potatoes.
25. 25. Serve the curry with rice and sprinkle with the peanuts.

Nutrition per serving

• kcal: 629
• Protein: 14 g · Fett/Fat: 25 g · Carbs: 83 g