Baked Sweet Potato Curry

Baked Sweet Potato Curry is a delightful fusion of creamy coconut milk and tender roasted sweet potatoes, seasoned with aromatic Thai spices. This vegan dish is not only comforting but also bursting with flavor, perfect for a cozy meal.

Ingredients

• Sweet potatoes - 400 grams, diced
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Lime juice - 1 tablespoon
• Soy sauce - 1 tablespoon
• Red bell pepper - 1 medium, sliced
• Green peas - 100 grams (fresh or frozen)
• Cilantro - a handful, chopped for garnish
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the diced sweet potatoes, olive oil, salt, and black pepper. Toss to coat evenly.
3. Spread the sweet potatoes on a baking sheet and roast for 25 minutes, or until tender and lightly caramelized.
4. While the sweet potatoes are baking, heat a medium saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
5. Stir in the red curry paste and cook for another minute, mixing well.
6. Pour in the coconut milk, soy sauce, and lime juice, stirring until combined. Bring the mixture to a gentle simmer.
7. Add the sliced red bell pepper and green peas to the curry sauce, and cook for an additional 5 minutes until the vegetables are tender.
8. Once the sweet potatoes are done, add them to the curry sauce, mixing gently to combine.
9. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 450
• Protein: 7 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from sweet potatoes, promoting overall health.
• Coconut milk provides healthy fats that support heart health.

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