Sweet Potato Carrot Curry

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This recipe is very similar to the Chicken Curry Avoca style – but instead of chicken I have used sweet potato and carrot to make a lovely vegan curry.

 Ingredients:
  • 400 g of sweet potatoes
  • 350 g of carrots
  • 100 ml oat cream
  • 3 garlic cloves
  • 1,5 tablespoons fresh ginger, grated
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground black cumin
  • 1 small fresh red chili
  • 1 teaspoon mild curry powder
  • ½ teaspoon sea salt
  • 600 g canned tomatoes
  • 1 tablespoon lemon peel
  • ½ teaspoon curcuma
  • 1 pinch ground fenugreek
  • 300 ml vegetable broth
  • 2 medium sized onions
  • 20 g coconut milk powder
  • 1 tablespoon coconut oil

Peel garlic and onions and dice finely. Grate the ginger, deseed the red chilli and chop it finely (use gloves!). Peel and dice sweet potatoes and carrots.

Heat the coconut oil together with the curcuma in a large pan. Add the onions, garlic, chilli and ginger and cook at medium temperature for 10 minutes. Add curry, cardamom, coriander and black cumin and cook for 5 more minutes.

Add salt, tomatoes, lemon peel, fenugreek, and vegetable broth and bring to boil. Stir constantly and cook until the stock has reduced by 30%. Season with a bit more of curry and salt. Add the sweet potatoes and the carrots. Cook for another 25 minutes at medium temperature, until the vegetable is cooked and soft . Mix coconut flour with warm water to obtain a thick paste and add to the curry.

Serve with Naan bread or basmati rice.

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