Autumn sweet potato curry
This autumn sweet potato curry, made with some of the most representative and prized ingredients of the season, is a warm, tasty dish with delicious sweet notes, a subtle coconut flavor and an intense curry aroma.
The base of this recipe is legumes, complemented with sweet seasonal vegetables such as sweet potato and broccoli, enhanced with the spice blend and softened with delicate coconut milk, which gives it an exquisite creaminess. The result is a sweet, spiced flavor and a creamy, velvety texture.
As for curry, it is synonymous with antioxidants, since the wealth of spices used to make it gives it properties on a par with its intense, addictive flavor.
As is often the case with dishes made with this magnificent ingredient, this curry is ideal served with whole-grain basmati rice or any other type of rice, which will complete this delicious stew.
This recipe is rich in protein, fiber, beta-carotene, flavonoids, allicin, omega-6 and omega-9 fatty acids, carbohydrates, lecithin, terpenoids, tocopherol, vitamins A, C, E and the B group (B1, B2, B3, B5, B6 and B9, or folic acid), calcium, chromium, phosphorus, iron, magnesium, potassium, selenium and zinc.
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- Step 1Wash the sweet potatoes, dry them, peel them and cut them into medium cubes. Set aside.
- Step 2Wash the leek, peel it, remove the darkest green part and cut it into slices. Set aside too.
- Step 3Wash the broccoli, separate the florets and boil them for 5 minutes. Once boiled, drain and set aside.
- Step 4In a large pan, heat the oil and, when it is warm, add the leek and sweet potatoes and cook for 10 minutes, until the sweet potatoes soften.
- Step 5After this time, add the coconut milk and curry and stir everything well.
- Step 6Add the broccoli, chickpeas, salt and pepper, stirring carefully so the broccoli florets and sweet potato don't fall apart. Cook everything for 15 minutes and, after this time, turn off the heat and serve piping hot.