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🍽️ Sweet Potato Curry with Passion Fruit and Coriander

310 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• sweet potatoes 2 pcs.
• bell pepper, red 2 pcs.
• carrots 1 pcs.
• leek 1 pcs.
• coriander, fresh 10 g
• Pak Choi 500 g
• oil 2 tbsp
• curry powder 3 g
• vegetable broth 300 ml
• passion fruit 2 pcs.
• Rama Cremefine 200 g
• salt pinch
• pepper, black ground pinch
• sugar pinch

Instructions

1. 1. Thoroughly wash the potatoes and sweet potatoes under running water.
2. 2. Peel the potatoes and sweet potatoes.
3. 3. Cut the peeled potatoes and sweet potatoes into small cubes.
4. 4. Rinse the bell pepper.
5. 5. Remove the stem and the inner core of the bell pepper.
6. 6. Slice the cored bell pepper into thin strips.
7. 7. Wash the carrot.
8. 8. Trim the ends of the carrot.
9. 9. Peel the carrot.
10. 10. Slice the carrot into thin rounds.
11. 11. Halve the leek lengthwise.
12. 12. Fan open the leek and wash it thoroughly.
13. 13. Cut the leek into thin rings.
14. 14. Rinse the coriander.
15. 15. Dry the coriander with a kitchen towel.
16. 16. Pluck the coriander leaves from the stems.
17. 17. Chop the coriander leaves finely.
18. 18. Wash the pak choi.
19. 19. Halve the pak choi.
20. 20. Remove the hard core at the bottom of the pak choi.
21. 21. Slice the pak choi into thin strips.
22. 22. Heat the oil in a pot over high heat.
23. 23. Sauté the potato and sweet potato cubes for about 3 minutes.
24. 24. Add the bell pepper, carrots, and curry powder to the pot.
25. 25. Continue to sauté the vegetables with the curry powder for about 2 minutes.
26. 26. Deglaze the mixture with the broth.
27. 27. Let the curry simmer for about 10 minutes over medium heat.
28. 28. Halve the passion fruits.
29. 29. Scoop out the flesh of the passion fruits with a spoon.
30. 30. Add half of the passion fruit pulp to the curry.
31. 31. Add the pak choi to the pot.
32. 32. Add the leek to the pot.
33. 33. Add the cream to the pot.
34. 34. Season the curry with the remaining coriander.
35. 35. Season the curry with salt.
36. 36. Season the curry with pepper.
37. 37. Add a pinch of sugar.
38. 38. Plate the curry.
39. 39. Serve the curry.

Nutrition per serving

• kcal: 310
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 50 g