🍽️ Crispy Sweet Potato Peanut Curry with Rice

Name: Crispy Sweet Potato Peanut Curry with Rice
Total time: 30 min
Yield: 4 servings
Ingredients: Sweet potatoes 3 pcs; Oil 3 tbsp; Salt pinch; Pepper, black ground pinch; Curry powder 1.5 tsp; Spring onions 1 bunch; Pepper, yellow 2 pcs; Zucchini 1 pcs; Basmati rice 300 g; Coconut milk 400 ml; Peanut butter 4 tbsp; Butter 1 tbsp

645 kcal · 30 min · 4 servings

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Ingredients

Sweet potatoes 3 pcs
Oil 3 tbsp
Salt pinch
Pepper, black ground pinch
Curry powder 1.5 tsp
Spring onions 1 bunch
Pepper, yellow 2 pcs
Zucchini 1 pcs
Basmati rice 300 g
Coconut milk 400 ml
Peanut butter 4 tbsp
Butter 1 tbsp

Instructions

1. Preheat the oven to 190 degrees Celsius with fan.
2. Wash the sweet potato thoroughly and peel it.
3. Cut the sweet potato into small cubes.
4. Line a baking tray with baking paper.
5. Place the sweet potato cubes on the tray.
6. Add one tablespoon of oil, a pinch of salt, pepper, and half a teaspoon of curry powder.
7. Mix everything well so the cubes are evenly coated.
8. Bake the sweet potatoes for about 25 minutes until crispy.
9. Wash the spring onions and dry them.
10. Cut the white and green parts of the spring onions separately into fine rings.
11. Wash the bell pepper thoroughly.
12. Halve the bell pepper lengthwise and remove the core.
13. Cut the bell pepper into cubes.
14. Wash the zucchini thoroughly.
15. Cut off the ends of the zucchini.
16. Quarter the zucchini lengthwise.
17. Slice the zucchini.
18. Put the basmati rice into a pot.
19. Pour in about 700 milliliters of salted water.
20. Bring the water to a boil.
21. Reduce the heat to low.
22. Cover the pot.
23. Cook the rice for about 15 minutes until al dente.
24. Heat two tablespoons of oil in a pan over high heat.
25. Fry the white parts of the spring onions for about one minute.
26. Add the zucchini, the bell pepper, and one teaspoon of curry powder.
27. Cook the vegetables for about four minutes.
28. Deglaze the pan with coconut milk.
29. Stir in the peanut butter.
30. Let the sauce simmer gently for about ten minutes over medium heat.
31. Add the green parts of the spring onions in the last two minutes.
32. Take the sweet potatoes out of the oven.
33. Mix the sweet potatoes into the curry.
34. Season the curry to your taste.
35. Mix the cooked basmati rice with butter.
36. Serve the sweet potato peanut curry together with the rice.

Nutrition per serving

kcal: 645
Protein: 17 g · Fett/Fat: 30 g · Carbs: 81 g