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Recipe
Sweet potato curry with spinach leaves
Leaf spinach fits perfectly in vegan curry. The combination of green and orange is particularly beautiful to look at.
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Preparation:
15
minutes
mins
Preparation:
15
minutes
mins
Servings:
2
Servings
Calories:
426
Ingredients
1
large sweet potato
1
Onion
1
EL
Curry paste
1
TL
Lemongrass paste
250
ml
Coconut milk
300
ml
Vegetable broth
150
g
Baby spinach
Salt and lemon juice to taste
Instruction
Peel the sweet potato and dice into 1x1cm pieces. Now peel the onion and chop finely.
Now heat some oil in a large frying pan. Add the onion and sauté. Add 1 large tablespoon curry paste and 1 teaspoon lemongrass paste and sauté.
Then add the sweet potato. Deglaze everything with coconut milk and the broth. Simmer over medium heat for 10-12 minutes.
In the meantime, wash and drain the spinach leaves. Finally, add it to the pan. When the spinach has collapsed, the dish is ready.
Now season with a little salt. With a little lemon juice, the sweet potato curry tastes even better. Bon appetite!
Notes
One serving contains
43 grams carbohydrates
4.5 grams protein
24.7 grams fat
Nutritional values
Calories:
426
kcal
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