Sweet potato curry in batata vermilion

Name: Sweet potato curry in batata vermilion
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 red peppers; 4 Spring onions; 8 Stem/s Coriander; 750 g mixed mince; 1 can(s) (400 ml each) Coconut milk; 7-10 Tbsp Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 kg Sweet potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

The good old hack lacks a bit of verve - the only thing that helps is a colour therapy with fanned sweet potatoes and a delicious curry sauce. Bring colour to your plates!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 red peppers
4 Spring onions
8 Stem/s Coriander
750 g mixed mince
1 can(s) (400 ml each) Coconut milk
7-10 Tbsp Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 kg Sweet potatoes
2 TABLESPOONS Oil
7-10 Tbsp Aluminium foil

Directions

1
Clean the pepperoni, cut lengthwise, remove seeds, wash and finely dice. Clean and wash spring onions and cut into thin rings. Wash the coriander, shake dry and chop coarsely
2
Fry the meat in 2 portions in a large hot pan without fat while turning until crumbly. Add coconut milk. Stir in 2 tsp. curry, pepperoni, spring onions and coriander. Season to taste with salt, pepper and sugar. Divide into an oven dish (approx. 15 x 25 cm).
3
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel and wash potatoes and cut or slice them into thin slices. Place them in the curry chopper vertically, close together. Brush the potatoes with oil. Season with salt and pepper and bake in the hot oven on the second rack from below for about 50 minutes, covering with foil after about 40 minutes if necessary.
4
Cut sweet potatoes with a super sharp chef's knife. Alternatively use a V-slicer or a mandolin