Creamy roasted sweet potato and vegetable curry
with cauliflower, carrot and coconut cream
A unique combination of local and Asian flavours. The rich taste of the creamy sweet potato is enhanced by the coconut cream-based curry. A true delicacy!
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash and brush the sweet potatoes. Roast the entire sweet potato with its skin in the oven for 20 minutes or until it's tender inside. Remove it from the oven and let it cool down slightly. Turn off the oven.
Cut the sweet potatoes in half and remove the pulp with a spoon while preserving the shape of the skin. Puree the pulp and season it with olive oil, salt and pepper to taste. Refill the sweet potato skins with the puree and keep it in the turned-off oven until ready to use.
Wash all vegetables. Peel the carrot, onion, ginger and garlic. Cut all vegetables, including the cauliflower and celery, into medium-size cubes.
Heat 1 tablespoon of oil in a frying pan and add the curry powder, ginger and garlic. Cook over medium heat for a few seconds without burning. Add the rest of the vegetables and add salt to taste. Cook everything for 5 minutes without letting the vegetables brown. Add hot water until all vegetables are covered. Let it cook over medium heat until almost all the liquid has evaporated and add the coconut cream. Cook for 5 more minutes until the sauce starts to thicken. If necessary, add water to prevent the curry from drying out. Remove the pan from the heat and season to taste.