1. Peel the sweet potatoes and cut into cubes of about 2 cm. Wash the broccoli thoroughly and separate or cut into small florets. Peel the stem and also cube it.
2. In a pan, roast the cashew nuts over medium heat without fat for about 2 minutes. Then transfer to a plate.
3. Reheat the pan and add some oil. Sauté the broccoli and sweet potatoes for about 4 minutes. Add the curry powder and cook for about 1 minute. Deglaze with coconut milk and simmer for about 5 minutes.
4. Season the sweet potato and broccoli curry with salt and pepper and serve sprinkled with the cashew nuts. Enjoy your meal! Tip: Rice goes well with this.
Nutrition per serving
kcal: 505
Protein: 12 g · Fett/Fat: 30 g · Carbs: 54 g
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