Sweet Potato Curry

Ingredients

• 1 Zucchini
• 1 onion
• 1 Garlic clove
• 1 red bell pepper
• 1 large sweet potato (kumara)
• 250 g Mushrooms
• 2 tbsp oil
• 2 sprigs Basil
• 2 sprigs coriander
• 400 g unsweetened coconut milk
• 1 tsp yellow curry paste
• 1 tsp green curry paste
• 150 g plain yogurt (3.5% fat)
• Salt
• Pepper

Instructions

1. 1.

   Wash the vegetables, peel and cube the sweet potato, slice the zucchini into rings.

2. 2.

   Peel and finely dice the onion and garlic. Wash the bell pepper, halve it, remove seeds, and cut into strips. Clean the mushrooms with a kitchen towel and trim stems.

3. 3.

   Heat oil in a pot and sauté the onion‑garlic mixture until translucent. Add the sweet potato cubes and stir briefly. Pour in 100 ml water, cover, and simmer over medium heat for about 5 minutes.

4. 4.

   Add the remaining vegetables except the mushrooms, stir in the curry pastes, then pour in coconut milk. Simmer uncovered for 10–15 minutes. Add the mushrooms and cook until tender. When the vegetables are soft, stir in yogurt, reheat gently, season with salt and pepper, and serve garnished with basil and coriander.