Sweet potato100g

30 grams of old pumpkin, 20 grams of young tomato, 20 grams of onion and 20 grams of Dutch beans.

Garlic 1/4 petals

Olive oil 1/2 tbsp

Tomato sauce, curry sauce 1/2 tablespoons

Curry powder coconut milk 125ml.

Basil and mint 5g (storable)

20 grams of cashew nuts (can be saved)

How to make sweet potato curry? Chop garlic and dice onion.

Dice the sweet potato and pumpkin.

Cut the tomato in half, pour in olive oil, add minced garlic in the pot and stir-fry the onion. Stir-fry sweet potato, add pumpkin, tomato sauce, curry powder and curry sauce, stir-fry for 3-5 minutes, pour coconut milk into the pot and stir-fry evenly. After boiling, turn to low heat, stew until the ingredients are soft to your favorite taste, add cashew nuts, tomatoes and peas, and stir well. You can taste it, add some salt and pepper, add Chili powder if you like spicy food, add mint and basil, and stir gently.

Serve with rice, pancakes and bread tips.

1. Vegetables can be added or subtracted at will, and sweet peppers are also suitable.

Sweet potatoes and pumpkins can also replace their favorite starchy vegetables, and potatoes, cauliflower and chickpeas can all be used! In short, you can make various combinations according to your own preferences ~

2. Sweet potato can be heated in microwave oven in advance and cooked better later.

I made a simple curry sauce with Jamie's recipe, which can be made according to my favorite curry flavor.

4. It is also excellent to sprinkle coriander instead of celery without mint.

5. Finally, you can add a spoonful of original yogurt! I just mixed it with bread! What a fresh smell!