- 4 Sweet Potatoes large
- 1 Red Bell Pepper large
- 1 Red Onion finely diced
- 3 cloves Garlic diced
- 1/2 cup Coconut Cream
- 1 tbsp Coconut Oil
- 2 1/2 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
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.
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