Sweet Potato and Carrot Veggie Curry

Nutrition per serving

Calories485 kcal
Protein10.6 g
Carbs88.5 g
Fats10.4 g
Saturated Fat8.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Sugars13.3 g
Fiber10 g
Sodium83 mg

Ingredients

Carrot
Sweet Potato
Green Beans (snap beans)
Kaffir Lime Leaves
Basmati Rice
Onion
Green Chilli Pepper
Curry Powder
Coconut Oil
Desiccated Coconut
Plain soy yogurt
Preparations
1. Peel and chop carrots into 1 cm pieces.

2. Peel and chop sweet potato into 2cm pieces.

3. Top, tail green beans and cut in half.

4. Finely chop onion into ½ cm pieces.

5. Finely chop chili (optional)

Cooking Instructions
1. Cook rice according to package instructions.

2. Boil 200ml of lightly salted water in a medium pot.

3. Add the carrots, sweet potatoes, and kaffir lime leaves and cook for about 15 minutes until tender. Add the green beans 5 minutes toward the end of cooking time.

4. Meanwhile, in a bowl, combine the onions, chili (optional), curry powder, desiccated coconut, ½ tbsp of oil and salt and pepper to taste. Combine well into a paste.

5. When the vegetables are tender, add the paste, stir well and cook for a further 3-4 minutes.

6. Remove from heat, stir in the yoghurt and stir well to combine. Season with salt and pepper to taste.

7. Serve the curry on top of the rice in a bowl.