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🍽️ Gentle Sweet Potato Curry with Cashew Basmati Rice

760 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the sweet potatoes thoroughly under running water.
  2. 2. Peel the sweet potatoes and cut them into small cubes.
  3. 3. Clean the spring onions and dry them off.
  4. 4. Remove the hard root ends of the spring onions.
  5. 5. Slice the spring onions into thin rings.
  6. 6. Wash the tomatoes and cut them into cubes as well.
  7. 7. Heat two tablespoons of oil in a pot over high heat.
  8. 8. Fry the sweet potato cubes for about two minutes on all sides.
  9. 9. Add the tomatoes, spring onion rings, and curry powder to the pot.
  10. 10. Sauté the ingredients for another two minutes.
  11. 11. Deglaze the mixture with vegetable broth.
  12. 12. Let the curry simmer on medium heat for about eight minutes.
  13. 13. Place the rice in a different pot and cover it with about 700 milliliters of salted water.
  14. 14. Bring the water to a boil.
  15. 15. Let the rice cook covered on medium heat for about 15 minutes.
  16. 16. Remove the pot from the heat once the rice is cooked.
  17. 17. Roughly chop the cashew nuts.
  18. 18. Mix the chopped cashews and one tablespoon of butter into the hot rice.
  19. 19. Let the rice stand covered and warm until the curry is ready.
  20. 20. Stir in the pineapple, coconut milk, and peanut butter into the curry.
  21. 21. Bring the curry mixture back to a boil.
  22. 22. Mix the cornstarch in a small bowl with three tablespoons of cold water.
  23. 23. Add the starch-water mixture to the boiling curry.
  24. 24. Let the curry simmer for about four more minutes until it thickens.
  25. 25. Season the curry to taste with salt, pepper, and a little more curry powder.
  26. 26. Serve the curry on plates together with the cashew rice.

Nutrition per serving