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CHERBH
Sweet potato curry
Curry of sweet potato, chicken breast, Chinese wok vegetable, coconut milk and basmati rice.
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Ingredients
Directions
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Peel the potatoes and cut them into cubes of 1 cm (brunoise).
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Heat the oil in a wok or frying pan and fry the chicken breast cubes and potato cubes 2 min. Add the wok vegetable and stir fry for 1 min.
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Add the coconut milk, bring to a boil and let it cook completely on low heat for 10 minutes. Season with pepper and salt.
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In the meantime, heat the rice according to the instructions on the packaging. Divide the rice over the bowls and scoop the curry over it.
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Nutrition
720Calories
Sodium23% DV560mg
Fat51% DV33g
Protein50% DV25g
Carbs26% DV77g
Fiber28% DV7g
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