Baked sweet potato salad with a delicious dressing can be a separate dish as well as an addition to the main course. Cashews and fragrant coriander add an interesting taste.
Ingredients:
800 - 1000 g of sweet potatoes, diced (1 cm)2 tablespoons of olive oil
200 g of cashews
50 g of coriander
dressing:
3/4 teaspoon red curry paste6 tablespoons of coconut milk
2 tablespoons of lime juice
1 1/2 tablespoons brown sugar (or other sweetener)
2 tablespoons of olive oil
4 cloves of garlic
1 tablespoon of fresh ginger (finely chopped)
Instructions:
- Set the oven to 200 degrees C.
- Peel sweet potatoes and cut them into centimeter cubes.
- Pour 2 tablespoons of olive oil, season with salt and pepper. Mix thoroughly so that the olive oil with spices covers the sweet potatoes.
- Bake on a baking sheet lined with baking paper for about 30 minutes until browning.
- Cool it down a bit.
- Meanwhile, prepare the dressing.
- In a bowl, mix curry paste, lime juice, coconut milk and sugar.
- In a frying pan, in olive oil, fry the garlic with ginger, being careful not to burn the garlic.
- Add the garlic and ginger to the bowl and mix it.
- Put the baked sweet potatoes (they won't be crispy), cashews, and chopped coriander into a large bowl. Pour the dressing and mix gently.
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