Creamy Thai Sweet Potato Curry

Name: Creamy Thai Sweet Potato Curry with Cauliflower Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Sweet potatoes; 1 Piece of Shallots; 1 Piece of Lemongrass; 200 Grams of Spinach; 150 Grams of Snow peas; 1 Tbsp of Vegetable oil; 10 Grams of Ginger garlic paste; 3 Piece of Lime leaves; 20 Grams of Red curry paste; 2 Grams of Turmeric powder; 200 ML of Coconut milk; 200 ML of Water; 1 Piece of Vegetable stock cube; 15 ML of Tamari; 1 Piece of Lime; 15 Grams of Fresh coriander; 400 Grams of Cauliflower; 1 Tbsp of Vegetable oil; 1 Tsp of Salt

with Cauliflower Rice

In this recipe you'll simmer sweet potatoes in a creamy red Thai curry sauce.

Cals 524 · Prot 17 · Carbs 78 · Fat 19

Vegan

30 min

Creamy Thai Sweet Potato Curry with Cauliflower Rice

In this recipe you'll simmer sweet potatoes in a creamy red Thai curry sauce.

Cals 524 · Prot 17 · Carbs 78 · Fat 19

Vegan

Ingredients

Curry

Sweet potatoes

400 Grams

Shallots

1 Piece

Lemongrass

1 Piece

Spinach

200 Grams

Snow peas

150 Grams

Vegetable oil

1 Tbsp

Ginger garlic paste

10 Grams

Lime leaves

3 Piece

Red curry paste 7*

20 Grams

Turmeric powder

2 Grams

Coconut milk

200 ML

Water

200 ML

Vegetable stock cube 15*

1 Piece

Tamari 9*

15 ML

Lime

1 Piece

Fresh coriander

15 Grams

Cauliflower rice

Cauliflower

400 Grams

Vegetable oil

1 Tbsp

Salt

1 Tsp

Allergens

*7 Crustaceans, *15 Celery, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2193 / 524
Fats (g)	19
of which saturated (g)	10.6
Carbohydrates (g)	78
of which sugars (g)	20.6
Fibers (g)	19.9
Proteins (g)	16.9
Salt (g)	3.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and chop the sweet potatoes into small, bite-sized pieces. Peel and finely chop the shallots. Trim and bash the lemongrass with the back of a knife. Roughly chop the spinach. Trim the snow peas.

Tip! Chop the potatoes as evenly as possible to ensure everything cooks at the same time.

2 Fry

Heat a large pan with a lid over a medium-high heat with a drizzle of oil. Once hot, add the shallots and fry for 3 min. Add the ginger garlic paste, lemongrass, lime leaves, curry paste (spicy!) and turmeric powder. Fry for 1 min.

3 Simmer

Add the coconut milk, measured water, stock cube, tamari and sweet potatoes. Simmer, covered, for 20 min or until the potatoes begin to soften.

4 Cauli rice prep

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.

5 Fry

Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min.

6 Serve

Once the curry is ready, add the snow peas and spinach and simmer for 2-3 min or until the spinach begins to wilt. Squeeze the lime over the curry. Serve the curry over the cauliflower rice and tear the coriander leaves over the top.

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