Sweet Potato Curry with Coconut Yogurt and Cashews

A creamy and aromatic vegan curry with sweet sweet potato, enhanced with coconut yogurt and topped with crunchy cashews. A warming and healthy dish.

• 25 minutes
• 2 servings
• Main course

• vegan
• vegetarian
• high in fibre
• cell-protective
• probiotic
• microbiome-friendly
• energy
• supports the nerves

Ingredients

• 600 g Sweet Potato
• 100 g Coconut Yogurt
• 30 g Cashews
• 100 g Onion
• 6 g Garlic
• 2 piece Ginger
• 5 g Curry Powder
• 200 g Tomatoes
• 200 g Vegetable Broth
• 5 g Coconut Oil
• 2.5 g Salt
• 1.3 g Pepper
• 3 g Cilantro

Instructions

1. Heat coconut oil in a pot. Sauté onions, garlic, and ginger.
2. Add curry powder and briefly toast.
3. Add sweet potato cubes, crushed tomatoes, and vegetable broth. Bring to a boil and simmer for about 15-20 minutes until the sweet potatoes are soft.
4. Stir in coconut yogurt and warm it up briefly (do not boil). Season with salt and pepper.
5. Serve hot, garnished with chopped cashews and fresh cilantro, optionally with brown rice.

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