Santomean Sweet Potato And Coconut Curry
Santomean Sweet Potato and Coconut Curry is a delicious and comforting dish hailing from the cuisine of São Tomé and Príncipe. This flavorful curry is made with sweet potatoes, creamy coconut milk, and a blend of aromatic spices, creating a perfect balance of sweet and savory flavors.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 can (400ml) coconut milk
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 cups cooked rice, for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
- Add the sweet potatoes, red bell pepper, and green beans to the pot. Stir in the curry powder, ground cumin, turmeric, and paprika. Cook for 5 minutes, stirring occasionally.
- Pour in the coconut milk and season with salt and pepper. Bring the curry to a gentle boil, then reduce the heat and let it simmer for 25-30 minutes, or until the sweet potatoes are tender.
- Once the curry is ready, taste and adjust the seasoning if needed. Serve the Santomean Sweet Potato and Coconut Curry over cooked rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 45g
- Protein
- 5g
- Fat
- 15g
- Fiber
- 8g
Supplies
Large pot Cutting board Knife Wooden spoon Measuring spoons Measuring cup
Tools
Serving bowls Serving spoon
Serving suggestions
Santomean Sweet Potato and Coconut Curry is best served hot over a bed of fluffy rice.
Tips & tricks
For a creamier texture, mash some of the cooked sweet potatoes into the curry before serving.
Cost
$12