This healthy curry with sweet potato and carrot is a treat! Curry is a perfect meal to put lots of veggies in, plus I find it chill to warm up with on a drizzly day like today. This healthy curry with lots of vegetables is not only incredibly delicious but also vegetarian, vegan, gluten-free and lactose-free. You make it in just half an hour. Sounds good right?
Curry with sweet potato and carrot
30 minutes
Sweet potato and carrot
Sweet potato and carrot are not only delicious, but also super healthy! Both vegetables are packed with vitamins, fiber and antioxidants, making them a valuable addition to your diet.
Sweet potato is native to South America and was grown by indigenous peoples thousands of years ago. It is a great source of beta-carotene, which is converted into vitamin A in your body, which is essential for good eye health, skin and immune system. In addition, sweet potato has a lower glycemic index than regular potatoes, which means it keeps your blood sugar more stable.
Carrots have their origins in Persia and used to be purple or yellow before the orange variety became popular. They are also high in beta-carotene, which contributes to healthy skin and a strong immune system. In addition, carrots are rich in fiber, which is good for digestion and helps with prolonged satiety.
Both vegetables are versatile and can be roasted, steamed, mashed or even incorporated into sweet dishes. Whether you use them in a traybake, soup or puree, sweet potato and carrot are nutritious choices that support your health!
Curry with sweet potato and carrot
Have you ever made curry with potato? If so, I recommend that you definitely give it a try. When you cook the sweet potatoes in the liquid of the curry you not only get a fantastic taste, but thanks to the starch the curry also becomes nice and thick and creamy. With that, you can also add any vegetables you like. I went for carrot. This one also gets nice and soft when you cook it together with the sweet potato in the curry. Are you looking for more veggie curry inspiration? How about this curry with eggplant and vegetarian balls or this pumpkin curry. All nutritious, colorful and incredibly delicious.
What you need:
2
2 fresh naan or 150 gr rice
2 large sweet potatoes
1 large carrot
1 white onion
clove of garlic
300 ml of coconut milk
200 ml passata
2 tbsp garam masala
2 lime leaves
fresh coriander
salt and pepper
olive oil
What to do:
1
Make the fresh naan according to this recipe or cook rice according to package directions. Of course, you can also use naan from the supermarket.
2
Peel the sweet potatoes and cut into small cubes along with the carrot. Chop the onion and squeeze the clove of garlic.
3
Heat some oil in a pan and fry the onion in it. Then add the carrot, sweet potato and garlic along with the garam masala and a pinch of salt and pepper. Fry for 2 minutes and then add the coconut milk (keep 2 tbsp for garnish) and passata. The vegetables should be completely submerged. Is this not the case? Then add water until submerged. Bring to a boil and stir well. Add the lime leaves, lower the heat and put the lid on the pan. Simmer for about 15 minutes until the potatoes and carrot have softened. Remove the lime leaves when the curry is ready. Also, season additionally with salt and pepper if necessary.
4
Meanwhile, coarsely chop the parsley or cilantro.
5
Serve the curry with the naan or rice and garnish with the coconut milk, a pinch of pepper and fresh parsley or cilantro.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
