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🍽️ Sweet Potato Curry with Sugar Snap Peas, Rice and Peanut Crunch

600 kcal · 30 min · 4 servings

Sweet Potato Curry with Sugar Snap Peas, Rice and Peanut Crunch Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the sweet potatoes and the carrots.
  2. 2. Cut off the tough ends of the vegetables.
  3. 3. Cut the sweet potatoes and carrots into coarse cubes.
  4. 4. Halve the shallots and peel them.
  5. 5. Cut the shallots into thin strips.
  6. 6. Thoroughly wash the sugar snap peas.
  7. 7. Dry the sugar snap peas.
  8. 8. Slice the sugar snap peas lengthwise into thin strips.
  9. 9. Wash the lime.
  10. 10. Halve the lime.
  11. 11. Squeeze the juice from the lime.
  12. 12. Chop the peanuts coarsely.
  13. 13. Heat the oil in a pot over medium heat.
  14. 14. Fry the shallots in the oil for about 2 minutes until translucent.
  15. 15. Add the curry powder.
  16. 16. Toast the curry for about 2 minutes over medium to high heat.
  17. 17. Stir in the sweet potatoes and carrots.
  18. 18. Fry the vegetables for a further approx. 2 minutes.
  19. 19. Deglaze the mixture with coconut milk and broth.
  20. 20. Bring the mixture to a boil.
  21. 21. Simmer the curry for about 20 minutes over medium to high heat.
  22. 22. Stir the curry occasionally.
  23. 23. Put the rice in a different pot.
  24. 24. Pour about 700 ml of salted water over the rice.
  25. 25. Bring the water to a boil on the highest setting.
  26. 26. Reduce the heat to low.
  27. 27. Simmer the rice for approx. 15 minutes covered.
  28. 28. Add the sugar snap peas to the curry.
  29. 29. Simmer the curry for a further approx. 2 minutes.
  30. 30. Season the curry with salt, sugar and lime juice.
  31. 31. Fill the sweet potato curry with sugar snap peas into deep plates.
  32. 32. Sprinkle the curry with the peanuts.
  33. 33. Serve the curry together with the rice.

Nutrition per serving