Usually people who eat meat think that vegetarian dishes are just regular dishes but then with something missing. I definitely think this is not one of those dishes, since it is equisite and full of flavor. So if you are trying to cut back on meat without wanting to cause yourself too much veggie horror, try this curry!
Whether you are making this for yourself, a bunch of friends or to impress a date, it shall be your dinner winner not only because it is rich in flavors, but also because it literally provides the feel good vitamin D (the same vitamin your skin makes when you are in the sun, which is why being in the sun makes you feel happy – and which is why winter time can make you feel a little down). Vitamin D is only one of the many nutritious components in sweet potatoes.
Oh and, everything else about this recipe is healthy as well! By throwing in the ginger towards the end, the nutrients in ginger are more preserved than if the ginger was cooking in the curry all along. Both ginger and mango have cancer fighting properties and immunity boosting effects, the latter being especially handy in the winter time. For more details on mango benefits, click here.
Serves 2. Prep time: 40 minutes.
1 large sweet potato, cut in quarters and thinly sliced
100ml coconut milk (without additives)
1 portion red curry paste (I use organic, fair trade red curry paste)
100g sugar snaps
1 medium size mango, diced
100g green beans
1cm ginger, peeled and finely chopped
small portion of rice per person (silver or brown rice works well in this recipe)
Prepare the rice according to the instructions on the package. In the meanwhile, let’s make the curry! Place the coconut milk in a frying pan and bring to a boil, then add the sweet potato slices. When the sweet potato has softened a bit (which will take about 10 minutes of simmering), add the red curry paste and green beans and let simmer on low heat until the sweet potato has completely softened and the green beans are cooked but still crunchy. Now add in the mango and fresh ginger, and let simmer for another 2-3 minutes just to heat it all up and let the juices of mango and ginger integrate into the dish. As for the sugar snaps, you can prepare them by placing them in a sieve above Â a sink and pouring 1l of freshly boiled water over them. This will soften them a bit while leaving them crunchy and full of nutrients! Once thatÂ´s done, throw them in the pan with the rest. Your curry is now done.