Coconut Sweet Potato Curry

Name: Coconut Sweet Potato Curry
Total time: 45
Yield: 2
Ingredients: 1 Sweet potatoes; 150 g Baby corn; 1 Chili peppers; 1 Limes; 2 tbsp Ginger; 5 g Ground coriander; 1 tsp Onion powder; 1 tsp Ground coriander; .5 tsp Garlic powder; .25 tsp Cinnamon; .25 tsp Cayenne pepper; 3.5 tbsp Red curry paste; 150 g White rice; 150 ml Coconut milk; 1 tbsp Sesame seeds

614 calories

45 minutes

Servings:

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Ingredients

Instructions

Nutrition

1	Sweet potatoes
150 g	Baby corn
1	Chili peppers
1	Limes
2 tbsp	Ginger
5 g	Ground coriander
1 tsp	Onion powder
1 tsp	Ground coriander
.5 tsp	Garlic powder
.25 tsp	Cinnamon
.25 tsp	Cayenne pepper
3.5 tbsp	Red curry paste
150 g	White rice
150 ml	Coconut milk
1 tbsp	Sesame seeds

Preheat the oven to 240°C/220°C fan/gas mark 9. Chop the sweet potato into 2cm chunks (peeling optional). Add the sweet potato to a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn halfway through.
Pour 300ml cold salted water (for 2p) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to a boil. Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins. Remove the pot from the heat. Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Combine the sesame seeds and spices and set aside. Peel and grate the ginger. Roughly chop the coriander (stalks and all). Halve the chilli and discard the core and seeds. Finely chop. Halve the baby corn lengthways. Zest and quarter the lime.
When the sweet potato has 10 mins of cooking time to go, place a pan over medium-high heat with a drizzle of oil. Once hot, add the baby corn and stir-fry for 3-4 mins. Season with salt and pepper. Add the dry spice mix, ginger and chilli and fry until fragrant, 1 min. Pop in the red Thai paste, coconut milk and 50ml water (for 2p). Simmer for 2-3 mins.
Stir the roasted sweet potato through the curry. Add a squeeze of lime juice. Stir in a splash of water if the curry is too thick. Season to taste with salt, pepper and more lime juice if desired.
Mix the lime zest into the rice, fluffing it up as you go. Serve the rice in bowls and top with the sweet potato curry. Finish with a sprinkling of coriander. Serve any remaining lime wedges alongside for squeezing over.

Cuisines: Thai, Asian

Courses: Dinner

Diets: Vegetarian

Fat: 18.6g

Saturates: 14.8g

Sugars: 13.2g

Protein: 12.2g

Carbs: 100.4g

Fiber: 10.4g

51.2%

Calories

101.4%

Carbs

14.4%

Protein

46.5%

Fat

41.6%

Fiber