Spicy sweet potato curry

Spicy sweet potato curry



  • total: approx. 40 minutes
  • quantity: 3-4 servings
  • difficulty: intermediate


Curry paste:

  • 1-2 chilies
  • 1 small piece of ginger
  • 2 cloves of garlic
  • 1 tsp. tomato paste
  • 2-3 tsp. turmeric
  • 6 tbsp. olive oil
  • 1/2 an organic lemon
  • 1 leek
  • 1 sweet potato
  • 1 zucchini
  • 1/2 a kohlrabi
  • 1 potato
  • 1 carrot
  • 1 pepper red
  • 1 pepper yellow
  • 2 spring onions
  • 2 tbsp. coconut oil
  • 400ml coconut milk
  • 1 cup jasmine rice, olive oil
  • chili, sesame, cilantro
  • salt, pepper


Warming comfort food anybody? This spicy curry makes the hearts of curry fans beat faster. With a selfmade curry paste, which is prepared easily and fast and additonally vegan!

First you need to wash, peel and cut the vegetables in small pieces. Slice the spring onions into thin rings and slowly heat the coconut oil in a WOK pan. Meanwhile mix all ingredients for the curry paste in a measuring cup. Also add the juice and the zest of half a lemon (or a lime) and process with the mixer to a fine paste. As soon as the oil is hot, brown the selfmade curry paste in the pan. After approx. 5 minutes add the sliced spring onions. Add the other vegetables little by little and infuse with coconut milk. Reduce heat and leave boiling down with the lid closed.
Meanwhile heat 2-3 tbsp. olive oil in a pot and brown the washed jasmine rice ligthtly in there. Infuse with 1 and a half cups of water and bring to boil. Reduce heat and boil down the water with the lid closed. Finally mix with some olive oil and a pinch of salt.

In the meantime the vegetables should be well-done (a piece of sweet potato should get mashed easily). Season and taste the curry with a good pinch of salt, pepper and optionally with the juice of the other half of the lemon. Prepare the curry with rice in bowls and top with some fresh chili, sesame and cilantro. Enjoy!


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