Creamy Sweet Potato Curry

Curry (1a)

Namaste and welcome back on my blog! Yeah, I know, it’s been a while… I’ve been active on my Instagram (follow me here) and on Facebook (like me, too), but really neglected my website. There’s not really a reason for staying away, and I’ve tried more than once to write a blog post on all the other topics next to veganism that make me thoughtful at the moment.I mean topics like refugees and their fate, the rise of nationalist politicians, terror attacks, police violence, victim blaming in the German justice system, the Brexit and its aftermath(s)… I wanted to call it ‘Weltschmerz’ (world pain), but in the end, I thought that so many great bloggers and journalists do that job better than me and I’m gonna stick with my recipes for now.

So therefore, next to all the bad news, I try to also see the good things – without ignoring what happens in the world (I guess I’m not even capable of that). I just wanted to get back and post a recipe again after this long time. Let’s start being more thankful for the little things, even if it’s just dinner :) Have a great day and enjoy!

Curry (3)

Serves 2-3

  • 1 onion
  • 1 big sweet potato
  • 2 big carrots, shredded or cubed
  • 1 cup of courgette, in cubes (~ half a small one)
  • 2 spring onions
  • 2 cloves garlic
  • some oil for frying, e. g. coconut oil
  • soy sauce
  • 2 tbsp tomato puree/paste
  • 1 tbsp red curry paste (best would be Indian, but Thai works as well)
  • 0.5 tsp miso paste
  • 1 tsp Indian spice mix (or some curry powder)
  • 1 can coconut milk
  • optional: 1 tbsp almond or peanut butter, rice vinegar

Curry (4)

Cut the veggies into bite-size cubes and – if you can be bothered ;) – shred the carrots. This will make the curry a bit thicker and creamier. Heat the coconut oil and start frying the onion, sweet potato and carrot cubes for about 5 min. Then, add courgette, spring onions, garlic and soy sauce, frying and occasionally stiring for at least 3 more min.

Now, add tomato, miso and curry paste as well as the spices – be careful not to burn the spices and stir well for another 1-2 min, then add the coconut milk and mix thoroughly.

Reduce the heat, add optional nut butter and/or rice vinegar, close with a lid, and let simmer for at least 15 min. Take off the lid and let thicken, simmering for a few more minutes to your preferred consistency (if you wanna speed this up, you can add a thickener like carob powder). Serve with rice and enjoy with ground peanuts, fresh coriander or mint, and chili flakes.

Curry (7)

And, for being more honest on the internet: This is how my nicely decorated plate looked after I devoured it ;) I hope you enjoyed yours, too!

Curry (2)

/Thanks for reading! If you like my stuff (or have some improvements ; )), feel free to like, share and/or leave a comment here. Every comment makes me happy!


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