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Who doesn’t love a nice curry? Vegetarians will appreciate that it’s meat-free, and the addition of the sweet potato and eggplant makes it filling and satisfying.

Recipe for 4 people
Preparation time: 45 minutes

Ingredients

  • 2 large red peppers
  • 400 g jasmine rice
  • 1 large white onion, chopped
  • 2 cloves of garlic, finely chopped
  • 2 tbs olive oil
  • 1.5 tsp turmeric
  • 1 tsp cayenne pepper
  • ¼ tsp cardamom powder
  • 5 tomatoes in small cubes
  • 400 ml coconut milk
  • 2 tsp salt
  • 1 large sweet potato, in 1 cm blocks
  • 1 eggplant, in 1 cm blocks
  • 2 spring onions in thin rings, only the light part
  • fresh coriander to garnish
  • 1 red pepper in small rings to garnish, to taste

Preparation

1. Preheat the oven to 200 C. Lay the two red peppers in an oven dish and put it in the oven. Rotate it now and then until they start to blacken. This will take about 30 minutes. Afterwards, remove them and easily peel the skins from the peppers

2. Meanwhile, make the rice as instructed on the package

3. In the meantime, cook the chopped onion with the two thinly sliced cloves of garlic in 3 tbs olive oil. After 5 minutes, add 1.5 tsp turmeric, 1 tsp cayenne pepper and ¼ tsp cardamom powder

4. Cook this for a bit and add the cubes of tomato. Stir it until it starts to look like a sauce. Remove from heat and wait until you can peel the peppers. Once you’ve done this, add them to the tomato mixture together with the coconut milk and puree this until it becomes a smooth sauce

5. Add two tsp of salt, the cubes of sweet potato and the eggplant and let this boil for around 15 minutes, or until the sweet potatoes are al dente. In the last minute, stir the spring onion through

6. Garnish with fresh coriander and thin rings of red pepper and serve with the rice

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