Sweet-Potato-Curry (vegan)

7. Januar 2017 Jutta EintopfGemüseLeckerVegetarisch

Süßkartoffel Curry mit KartoffelnSweet Potato Curry (vegan)
Recipe for Dorcy (Gastbeitrag von Jutta)

2 large sweet potatoes (or pumpkin etc.)

2 cups boiled chickpeas (or other legumes)

400 ml coconut milk

1 large onion

1 small fennel bulb (or other vegetable)

olive oil (or other oil, as you like it)

spices: salt, pepper, curry, kurkuma, sweet pepper powder…

coriander leaves (or other herbs)

Peel the potatoes and braise them with olive oil, fennel and onion, just to have some brown colour and roasted taste in it.

Add the coconut milk and the spices and let it boil on small flame for 10 – 20 minutes (you’ll have to try and see how hard the sweet poato is and how you like it).

Finally add coriander leaves. Serve with rice, pasta or potatoes (in the picture it’s potatoes).

If you wish you can thicken the fluid with 1/2 table spoon of starch, stired in a little cold water, then put into the Curry while stirring and boil for a moment.

This is sort of a basic recipe, 2 people can eat from it for 2 days.

You can make a vegan coconut-milk curry with all kinds of vegetables and legumes. I usually soak the legumes one day before the cooking, then cook them with the soaking water. I might also use the soaking water if I need more fluid in the curry. Of course you may use legumes from a can – I don’t have experience with using that fluid though.

I usually soak 500 – 1000 g. dry legumes and then make several dishes the next day. For example a curry, a paste to spread on bread and bumplings (see here in German).


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