Discover the vibrant flavors of Indonesia with our delightful "Curry van Flespompoen en Zoete Aardappel"! This creamy, aromatic dish combines the sweetness of butternut squash and sweet potatoes with a rich coconut milk base, creating a comforting meal that's perfect for any occasion. In just 45 minutes, you can whip up a tantalizing curry that will impress your family and friends. Get ready to indulge in a bowl of warmth and spice that will make your taste buds dance and leave you craving for more!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 1 flespompoen, peeled and cubed
- 2 zoete aardappelen, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 400ml coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Peel and cube the flespompoen (butternut squash) and the zoete aardappelen (sweet potatoes). Chop the onion, mince the garlic, and grate the ginger. This will help streamline the cooking process.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic and grated ginger to the pot, stirring continuously for about 1 minute until fragrant. Be careful not to let the garlic burn.
- Sprinkle in the curry powder and stir well to combine with the onion, garlic, and ginger. Cook for another minute to toast the spices, enhancing their flavors.
- Next, add the cubed flespompoen and zoete aardappelen to the pot. Stir to coat the vegetables with the spice mixture.
- Pour in the coconut milk, stirring to combine everything evenly. Bring the mixture to a gentle simmer.
- Reduce the heat to low, cover the pot, and let it cook for about 25 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.
- Once the vegetables are cooked through, taste the curry and season with salt and pepper according to your preference.
- Remove the pot from heat. Serve the curry hot, garnished with fresh cilantro on top. This dish pairs wonderfully with rice or flatbread.
Tips
- Prep Ahead: To save time, chop your vegetables in advance. You can even store them in the fridge for a day or two before cooking.
- Adjust the Spice: If you prefer a spicier kick, consider adding a pinch of cayenne pepper or some chopped chili peppers when you add the garlic and ginger.
- Creamier Texture: For an even creamier curry, blend half of the cooked vegetables with the coconut milk before mixing everything together. This will give your dish a luscious consistency.
- Garnish Generously: Don’t skip the fresh cilantro! It adds a burst of freshness that beautifully balances the rich flavors of the curry.
- Pairing Suggestions: Serve your curry with jasmine rice or warm flatbread to soak up all the delicious sauce. A side of pickled vegetables can also add a nice tangy contrast.
- Leftovers: This curry tastes even better the next day! Store leftovers in an airtight container in the fridge and reheat gently for a quick and satisfying meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
