Zoete aardappelcurry

Ter verduidelijking: bataat is een ander woord voor zoete aardappel. Je moet voor dit gerecht wel wat van zoet houden, maar laat je niet afschrikken door de hoeveelheid aan zoete ingrediënten. Met de kruiden en tomaten komt alles samen tot een gebalanceerd geheel.

Dit is een ideaal gerecht als je moet koken voor een grote groep. Het is lekker sfeervol en budgetvriendelijk. En bovendien perfect voor het “raad de ingrediënten”-spel.

Sweet Potatoe Curry

You do need to enjoy a bit of sweetness for this dish, but don’t be put off by the number of sweet ingredients. The herbs and tomatoes bring everything together into a well-balanced whole.

This is an ideal recipe when you’re cooking for a large group. It has a comforting, convivial feel and is budget-friendly as well. On top of that, it’s perfect for a “guess the ingredients” game at the table.

1 large onion, finely chopped
4 cloves garlic, crushed
2-inch (5 cm) piece fresh ginger, peeled and finely chopped
4 tbsp sunflower oil
1 head white cabbage, finely shredded
2 medium carrots, grated
2 red beets, grated
2 ½ oz (75 g) sweet potato, cut into small cubes
1 can (14 oz / 400 g) chopped tomatoes
1 ¼ cups (300 ml) pineapple juice
4 ½ oz (125 g) smooth peanut butter
1 tsp paprika powder
1 tsp cayenne pepper (adjust to taste)
2 bananas, sliced
Juice of 1 lime
A handful of fresh cilantro, finely chopped
Salt and black pepper, to taste

1. Heat the sunflower oil in a large heavy pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and ginger and cook for another 1–2 minutes until fragrant.

2. Add the sweet potato and white cabbage and cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.

3. Stir in the paprika powder and cayenne pepper, making sure the vegetables are evenly coated with the spices. Add the chopped tomatoes and pineapple juice. Bring to a gentle simmer, then cover and cook over low heat for about 20–25 minutes, until the vegetables are tender.

4. Stir in the peanut butter until fully incorporated and the sauce is smooth and creamy. Season with salt and black pepper to taste.

5. For the garnish, toss the grated carrots and red beets with the lime juice. Spoon over the finished dish and sprinkle with chopped cilantro. Serve with rice.