| Type | Per person |
|---|---|
| Energy | 465 kcal |
| Fat | 15 gr |
| of which saturated | 3 gr |
| Carbohydrates | 60 gr |
| of which sugars | 30 gr |
| Fibres | 20 gr |
| Protein | 15 gr |
| Salt | 0 gr |
Sweet potato curry
Main course
2 persons
20 - 30 min
With seasonal products
230gr vegetables p.p.
Ingredients
2 persons
| 400 grams sweet potato |
| 1 large winter carrot |
| 1 thin leek |
| 2 tablespoons oil |
| 1 tablespoon curry powder |
| 1 small can of black beans (drained weight approx. 250 grams) |
| 2 tablespoons coconut milk |
| 6 sprigs of coriander or celery |
| piece of lime peel + lime juice |
Preparation
Mild vegetarian curry with sweet potato, winter carrot and black beans. Easy to make and quickly on the table!
- Peel and dice the sweet potatoes.Clean the carrot and leek. Cut the carrot into parcels and the leek into rings.
- Fry the leeks in the oil with the curry powder until soft.
- Add the diced potato and carrot with a few spoonfuls of water and stew the vegetables for 10 minutes until tender.
- Drain and rinse the black beans. Spoon the black beans and coconut milk through the vegetables and heat through well.
- Wash the coriander or celery and cut it small.
- Season the dish with some small chopped lime zest, some lime juice and coriander or celery.
Source: Nutrition Centre
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Nutritional values
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