Servings: 4
Calories: 419kcal
Ingredients
- 4 Sweet Potatoes large
- 1 Red Bell Pepper large
- 1 Red Onion finely diced
- 3 cloves Garlic diced
- ½ cup Coconut Cream
- 1 tbsp Coconut Oil
- 2 ½ tbsp Green Curry Paste
- 1 tbsp Turmeric Powder
- 2 tsp Ginger grated
- 1 cup Vegetable Broth
- 2 tbsp Almond butter
- 2 tbsp Lime Juice freshly squeezed
- Coriander Leaves, Coconut Yogurt to serve
Instructions
- Peel the sweet potatoes, rinse and cut into cubes.
- Heat the coconut oil into a medium pot and add the onion and garlic.
- Fry over medium heat stirring frequently, until translucent.
- Add the sweet potatoes, red bell pepper, turmeric and ginger and stir to combine.
- Add the coconut cream, curry paste and pour the vegetable broth over the veggies.
- Mix to combine and bring to boil, then simmer over low heat for 15 minutes.
- Add the almond butter, mix to incorporate and simmer for 10 more minutes.
- Drizzle the lime juice and mix.
- Divide the curry into serving bowls, drizzle with more lime juice, top with a dollop coconut yogurt and garnish with fresh coriander leaves.
- Serve warm, over cooked rice or quinoa.
Nutrition
Calories: 419kcal | Carbohydrates: 58g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Sodium: 365mg | Potassium: 1075mg | Fiber: 10g | Sugar: 14g | Vitamin A: 34596IU | Vitamin C: 50mg | Calcium: 126mg | Iron: 3mg
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