Sweet potato curry

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 467 Kcal, 10g Protein, 56g Carbohydrates, 22g Fat


  • Vegetable curry
  • 1 tbsp coconut oil
  • 3 cm ginger, finely grated
  • 2 red onions, thinly sliced
  • 2 tbsp hot curry powder
  • 600 g sweet potato, cut into approx. 1 cm cubes
  • Curry sauce
  • 4 dl vegetable bouillon
  • 1 tin chickpeas (approx. 410 g), rinsed, drained
  • 2.5 dl coconut milk
  • 2 tbsp coriander, roughly chopped
  • salt to taste
  • Fried bananas
  • 1 tbsp coconut oil
  • 2 banana, quartered
  • 2 tbsp cashew nuts, toasted, roughly chopped

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  • Vegetable curry

    Heat the oil in a pan. Sauté the onions and ginger, add the curry. Then add the sweet potatoes and continue to cook for approx. 2 mins.
  • Curry sauce

    Pour in the bouillon and coconut milk, bring to the boil, reduce the heat. Cover and simmer over a low heat for approx. 15 mins., stirring occasionally. Add the chickpeas, mix and continue to cook for approx. 2 mins. Sprinkle the coriander on top.
  • Fried bananas

    Heat the oil in a non-stick frying pan. Fry the bananas over a medium heat for approx. 2 mins. on each side. Scatter the bananas and nuts over the curry.
  • Serve with:

    Dry rice

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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