Stir-Fried Sweet Potatoes and Red Beets with Coconut Milk

Votes: 34
Rating: 3.53
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This creamy and spicy stir-fry dish makes for a great combination of flavours and easy to customise to suit your preferences.



200 gRed Beets
800 gsweet potatoes
1 green chilli pepper
1 tspturmeric
1/2 tspcinnamon
2 tspdried basil
1/4 tspstar anise grounded
1 tbsplemon zest
300 mlcoconut milk
2 tbspfresh basil
salt to taste

instructions15 min

  1. 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. 2

    Wash and peel the sweet potatoes. Cut them lengthwise in 2 and again cut into slices of about 1 cm thick.

  3. 3

    Wash the chilli pepper. Cut it lengthwise in 2, remove the seeds and finely chop it.

  4. 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. 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.

Ingredientscinnamon, coconut milk, dried basil, fresh basil, green chilli pepper, lemon zest, Red Beets, salt, star anise, sweet potatoes, turmeric
Coursemain course
Special Dietsfree from sesame, gluten-free, lupin-free, mustard-free, no added sugar, nut-free, peanut-free, soya-free, sulphite-free
Difficultylevel 2 (average)
Cooking time45-60 minutes
Number ingredients10-15 ingredients
Tastecreamy, spicy
Preparation methodroasting, stir-frying
Type of dishpotato dish

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