Sweet Potato Curry with Basmati Rice

Ingredients

• 200 g whole grain basmati rice
• Salt
• 800 g sweet potatoes (2 medium sweet potatoes)
• 1 tbsp Sesame oil
• 30 g green curry paste (2 tbsp)
• 0.5 lime (juice)
• 300 ml Vegetable broth
• 200 ml coconut milk (9% fat)
• 10 g parsley (0.5 bunch)
• Pepper

Instructions

1. 1.

   Cook the rice in 2.5 times its volume of boiling salted water according to package instructions for about 35 minutes.

2. 2.

   Meanwhile, peel and cube the sweet potatoes. Heat oil in a large non‑stick pan. Fry the potato cubes over medium heat for about 5–8 minutes. Add the curry paste and stir for 2 minutes.

3. 3.

   Deglaze with lime juice and broth, then pour in coconut milk. Simmer the curry over medium heat for 4–5 minutes. In the meantime, wash, dry, and cut the parsley into strips.

4. 4.

   Season the curry with salt and pepper, sprinkle with parsley, and serve over rice.