Stir-Fried Sweet Potatoes and Red Beets with Coconut Milk

This creamy and spicy stir-fry dish makes for a great combination of flavours and easy to customise to suit your preferences.
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes


Servings: 4
  • 200 g
    Red Beets
  • 800 g
    sweet potatoes
  • 1
    green chilli pepper
  • 1 tsp
  • 1/2 tsp
  • 2 tsp
    dried basil
  • 1/4 tsp
    star anise grounded
  • 1 tbsp
    lemon zest
  • 300 ml
    coconut milk
  • 2 tbsp
    fresh basil
  • salt to taste


  1. Cook the whole (and unpeeled) beets in water for 40 minutes (or use precooked beetroot). Take them out and let them cool. Peel the cooled beets and quarter them. Then cut the quarters into slices about 1 cm thick.
  2. Wash and peel the sweet potatoes. Cut them lengthwise in 2 and again cut into slices of about 1 cm thick.
  3. Wash the chilli pepper. Cut it lengthwise in 2, remove the seeds and finely chop it.
  4. Heat up the oil in a saucepan over medium heat and fry the chilli pepper for about 2 minutes. Add the remaining herbs and let it roast for another 2 minutes. Add the sweet potatoes and red beets and let it cook for 2 minutes. Finally, add the coconut milk and the lemon zest.
  5. Let everything cook for another 10 minutes until they are done (check if the potatoes are tender). Add salt to taste and garnish with fresh basil leaves.


Courses: World Meals
Difficulty: Level 2 (average)
Cooking time: 45-60 minutes
Number ingredients: 10-15 ingredients
Taste: Creamy, Spicy
Preparation method: Roasting, Stir-fry
Type of dish: Potato dish
Campaigns: VeggieChallenge