Vegan coconut curry pan with sweet potatoes
Chop bell bell pepper, carrots, sweet potato and onion. Place onion and pressed garlic in a saucepan and sauté lightly over medium heat. Now fill the pot with...
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Coconut curry pan with sweet potatoes and egg
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
665
Calories
55 g
Carbohydrates
15 g
Protein
40 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 1 (60 g) |
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Olive oil | 1 Tablespoon |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Onion (fresh) | ½ (50 g) |
 | Sweet potatoes (fresh) | ½ (155 g) |
 | Garlic (fresh) | 1 ¾ (5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Curry powder | 1 Pinch(s) |
 | Coconut milk (canned, creamy) | 150 ml |
 | Vegetable broth | 1 Tablespoon |
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Preparation:
Step 1:
Put on a small pot with water. Hard boil the egg for 8-9 min.
Step 2:
Chop bell bell pepper, carrots, sweet potato and onion. Put onion and pressed garlic in a pot. Fry lightly at medium temperature.
Step 3:
In the pot now pour the coconut milk, sweet potatoes and carrots. Bring to a boil over medium heat and simmer for 5 min. Season with curry, salt and broth. Add bell bell pepper and continue to simmer until sweet potatoes are tender. Peel and quarter the egg and serve together with the curry.
Macronutrient distribution:
The recipe Coconut curry pan with sweet potatoes and egg is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
Pot
Stove
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