Stuffed Sweet Potato with Lentil Curry and Coconut Yogurt
Spoonsparrow presents: Stuffed Sweet Potato with Lentil Curry and Coconut Yogurt in collaboration with FRoSTA. A flavor play of the finest!
Ingredients
- 4 sweet potatoes (about 300 g each)
- 250 g red cabbage
- 480 g FRoSTA (Vegetable Bowl Creamy Lentil Curry)
- 2 handfuls coriander (or 2 tbsp FRoSTA coriander)
- 200 g coconut yogurt
- Salt
- Pepper
- 1 tsp Lime juice
Instructions
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1.
Wash sweet potatoes thoroughly and pierce all around several times with a fork. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for 50 minutes.
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2.
Meanwhile, clean the red cabbage, wash it and cut into fine strips or shred. Sprinkle with a little salt and knead by hand for 5 minutes until the cabbage is tender.
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3.
Place frozen vegetable bowl in a pan with 8 tbsp water and heat over high heat. Cook for 8–9 minutes on strong heat, stirring occasionally.
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4.
Wash one handful of coriander, shake dry and chop. Mix coconut yogurt with coriander and season with salt, pepper and lime juice.
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5.
Remove potatoes from the oven, slice lengthwise, gently open them and loosen the interior slightly with a fork. Spoon cabbage salad and curry over the split potatoes and top with coconut yogurt. Wash remaining coriander, shake dry and sprinkle over the stuffed sweet potatoes before serving.
