An easy, fragrant vegan curry with tender sweet potato, coconut milk, fresh mint and coriander – simple to make from scratch yet big on flavour. Accompany this dish with a glass of Playia White Dry from Oenou Yi – Ktima Vassiliades and let flavour explode in your mouth.
Ingredients:
- 40gr. fresh coriander
- 20gr. fresh mint, stems removed
- 2 green chilies
- 4 garlic cloves
- 2cm ginger, peeled
- 400ml can coconut milk
- 1 tbsp. coconut oil
- 1 tsp. black mustard seeds
- 1 tsp. garam masala spice mix
- 1 tsp. ground turmeric
- 1 tsp. salt
- 500gr. sweet potato, peeled and cut into bite-sized pieces
- 150gr. green beans
To serve:
- Cooked basmati rice
- Salted peanuts
- Extra coriander
- Chopped fresh mango
Preparation:
- Put the coriander, mint, chilies, garlic, ginger and coconut milk in a blender and blend until completely smooth.
- Put a saucepan over medium-high heat and add the coconut oil. When coconut oil is hot, add the black mustard seeds and sauté until they start popping.
- Then pour the sauce in the saucepan and add garam masala, turmeric and salt. Bring to a simmer.
- Add sweet potato and cook until soft, about 45 minutes.
- Meanwhile, blanch the greens in boiling water, then drain and rinse in cold water.
- Add them to the curry during the last 10 minutes.
- Serve warm, over rice, with extra coriander, peanuts and fresh mango if desired. Don’t forget to pour yourself a glass of Playia White Dry from Oenou Yi – Ktima Vassiliades.
