Sweet Potato and Carrot Veggie Curry
Nutrition per serving
Calories | 514 kcal |
Protein | 11.6 g |
Carbs | 93.9 g |
Fats | 11.2 g |
Saturated Fat | 8.8 g |
Monounsaturated Fat | 1.1 g |
Polyunsaturated Fat | 0.5 g |
Sugars | 16.2 g |
Fiber | 12.5 g |
Sodium | 131 mg |
Ingredients
Carrot | |
Sweet Potato | |
Green Beans (snap beans) | |
Kaffir Lime Leaves | |
Basmati Rice | |
Onion | |
Green Chilli Pepper | |
Curry Powder | |
Yogurt (whole milk) | |
Coconut Oil | |
Desiccated Coconut |
Preparations
1. Peel and chop carrots into 1 cm pieces.
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)
1. Cook rice according to package instructions.
1. Cook rice according to package instructions.
2. Boil 250ml 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.