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Sweet potato curry with white fish
 
 
4 ServingsPTM30 min

Sweet potato curry with white fish


Curry of sweet potato, haddock fillet, tomato and eggplant.

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Directions

  1. Boil the rice according to the instructions on the package.
  2. Cut the aubergine into cubes of 1 x 1 cm (brunoise).
  3. Heat the oil in a thick-bottomed pan and fry the aubergine for 6 minutes on a high heat until golden brown and done.
  4. Meanwhile, peel the sweet potatoes and cut into cubes of 1 x 1 cm (brunoise).
  5. Cut the tomatoes into cubes. Put the eggplant out of the pan on a plate and keep separate. Season with (freshly ground) pepper and possibly salt.
  6. Heat in the same pan as the aubergine the tomato cubes with the vadouvan for 3 minutes on medium heat.
  7. Add the water and bring to the boil.
  8. Meanwhile cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife.
  9. Add the potato cubes and half of the red pepper and cook for 12 minutes without the lid until the potato is tender. Season with salt.
  10. In the meantime cut the fish into 2 x 2 cm pieces.
  11. Remove the pan from the heat and add the fish and eggplant to the potato curry.
  12. Spoon and leave with the lid on the pan for 5 minutes until the fish is done. Remove the red pepper.
  13. Remove the leaves of coriander from the twigs and garnish the potato curry. Serve with the rice. Yummy! .


Nutrition

590Calories
Sodium4% DV90mg
Fat20% DV13g
Protein50% DV25g
Carbs30% DV90g
Fiber40% DV10g

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