Sweet Potato Curry

I adore sweet potatoes! They contain such nutrients as carotenes and fat-soluble vitamins. They are great as fries (slightly different from the traditional potato ones), you can find the recipe HERE. This time I want to show you a recipe for oriental curry.

Check out this dish and I’m sure you won’t regret it! 🙂 

Preparation:

I melted coconut oil in a pan over medium heat and slightly fried the chopped onion. I added pressed garlic and grated ginger, and fried it all for about a minute until they gave off a strong spicy aroma. I mixed the red Thai curry paste with with but butter and diced sweet potatoes. I transferred the mixture into the saucepan, then poured in some water and added the coconut milk. I brought it to the boil, lowered the heat and cooked over low heat without the lid, for about 25-30 minutes until the sweet potatoes were tender. At the end I stirred in snap pea cut into pieces, lime juice, and seasoned the curry to taste. I served the dish with cooked rice.

If you like crunchy foods, you can top the dish with a few nuts 🙂