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.
|200 g||Red Beets|
|800 g||sweet potatoes|
|1||green chilli pepper|
|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|
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.
Wash and peel the sweet potatoes. Cut them lengthwise in 2 and again cut into slices of about 1 cm thick.
Wash the chilli pepper. Cut it lengthwise in 2, remove the seeds and finely chop it.
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.
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.
|Ingredients||cinnamon, coconut milk, dried basil, fresh basil, green chilli pepper, lemon zest, Red Beets, salt, star anise, sweet potatoes, turmeric|
|Special Diets||free from sesame, gluten-free, lupin-free, mustard-free, no added sugar, nut-free, peanut-free, soya-free, sulphite-free|
|Difficulty||level 2 (average)|
|Cooking time||45-60 minutes|
|Number ingredients||10-15 ingredients|
|Preparation method||roasting, stir-frying|
|Type of dish||potato dish|