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🍽️ Sweet Potato Lemongrass Curry with Orange Coconut Topping

280 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 3 pcs
• Oranges 1 pcs
• Oil 1 tbsp
• Curry powder 1 tbsp
• Tomato paste 100 g
• Vegetable broth 400 ml
• Lemongrass 2 pcs
• Pepper, yellow 1 pcs
• Ginger, fresh 20 g
• Salt pinch
• Pepper, black ground pinch
• Coconut flakes 4 tbsp

Instructions

1. 1. Peel the sweet potatoes.
2. 2. Cut the sweet potatoes into small cubes.
3. 3. Wash the orange thoroughly.
4. 4. Grate the orange peel.
5. 5. Halve the orange.
6. 6. Squeeze the juice from the orange.
7. 7. Heat oil in a pot over medium heat.
8. 8. Toast the curry powder and tomato paste for about 2 minutes.
9. 9. Add the sweet potato cubes.
10. 10. Fry the sweet potatoes for about 1 minute.
11. 11. Deglaze the curry with the orange juice.
12. 12. Add the broth.
13. 13. Simmer the curry for approx. 20 minutes over low heat.
14. 14. Wash the lemongrass.
15. 15. Lightly press the lower part of the lemongrass with the back of a knife.
16. 16. Bend the lemongrass.
17. 17. Add the lemongrass to the curry.
18. 18. Wash the bell pepper.
19. 19. Remove the stem and seeds from the bell pepper.
20. 20. Dice the bell pepper finely.
21. 21. Peel the ginger.
22. 22. Finely chop the ginger.
23. 23. Add the bell pepper and ginger to the curry.
24. 24. Season the curry with salt and pepper.
25. 25. Let the curry cook for the remaining time.
26. 26. Heat a pan without fat over medium heat.
27. 27. Toast the orange zest and coconut flakes in the pan for about 3 minutes.
28. 28. Remove the lemongrass from the curry.
29. 29. Adjust the seasoning of the curry with salt and pepper.
30. 30. Serve the curry in bowls.
31. 31. Sprinkle the orange coconut topping over it.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 280
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 45 g