Curry with aduki beans and sweet potato

Name: curry with aduki beans and sweet potato
Cook time: 50 min
Total time: 530 min
Yield: 4
Cuisine: Indian
Ingredients: 250 g aduki beans; 1 onion; 1 toe garlic; 3 cm fresh ginger; 200 g sweet potato; 2 el peanut oil; el garam masala can, spice melange; 295 g grilled red peppers in a pot; 400 ml coconut milk; 1 zucchini; 300 g chicken fillet; 200 g frozen garden peas; 400 g chilled basmati rice

Indian curry with chicken breast, sweet potato, beans and ginger.

Ingredients

Kitchen Stuff

1 blender

Directions

Put the aduki beans in a bowl and pour in as much water until they are underneath. Let the beans soak for 8 hours. Drain.
Boil the beans in plenty of water over 40 minutes over medium heat.
Meanwhile, cut the onion. Slice the garlic. Peel and grate the ginger.
Peel the sweet potatoes and cut them into cubes of 1 x 1 cm (brunoise).
Heat the oil in a large pan with a thick bottom and fry the onion, garlic, ginger and garam masala 1 min.
Add the sweet potato and cook for 3 minutes on medium heat. Change regularly.
Puree the grilled peppers with the liquid from the pot into a smooth sauce.
Add the pepper sauce and coconut milk to the potato mixture and cook over low heat for 20 minutes.
Meanwhile, halve the zucchini and cut into thin slices. Cut the chicken fillet into pieces of 2 x 2 cm.
Add the zucchini and chicken for the last 8 minutes of the cooking time. Add the garden peas the last 2 minutes.
In the meantime, prepare the rice in the microwave according to the instructions on the packaging.
Drain the beans and add to the curry. Let everything cook for 1 more minute and season with salt and pepper.
Serve the curry with the rice.