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Vegan coconut curry pan with sweet potatoes

Vegan coconut curry pan with sweet potatoes

Preparation time:
25 min
Difficulty level:

Nutritional values:

109 g
41 g
36 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil 1 Tablespoon
Onion (fresh)Onion (fresh)½ (50 g)
Sweet potatoes (fresh)Sweet potatoes (fresh)½ (155 g)
Garlic (fresh)Garlic (fresh)1 ¾ (5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Curry powderCurry powder 1 Pinch(s)
Kidney beans (canned)Kidney beans (canned) 150 g
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 150 ml
Vegetable brothVegetable broth 1 Tablespoon


Step 1:
Chop bell bell pepper, carrots, sweet potato and onion.
Step 2:
Place onion and pressed garlic in a saucepan and sauté lightly over medium heat.
Step 3:
Now fill the pot with coconut milk, sweet potatoes, kidney beans and carrots. Bring to a boil over medium heat. Simmer for 5 min and season with curry, salt and broth.
Step 4:
Subsequently add paprika. Continue to simmer until sweet potatoes are soft.

Macronutrient distribution:

The recipe Vegan coconut curry pan with sweet potatoes is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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