Sweet potato and coconut cream

Carmencita · Videorecipes · Sweet potato and coconut cream

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Sweet potato and coconut cream

Cocina vegetariana, saludable y con toques asiáticos con Carmencita.

Una deliciosa crema con un toque picante de cayena y aroma fresco del cardamomo.
La leche de coco hace que sea una crema suave y sedosa que combina a la perfección con la pungencia aromática del jengibre.

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Cost

8

euros

Rations

4

people

Preparation

60

minutes

Cooking

minutes

Difficulty

Low

Ingredients

600 g of sweet potato
1 onion
1 lime
400 g of coconut milk
600 g vegetable stock
1 tablespoon of extra virgin olive oil
1 tablespoon of Carmencita garlic chopped
1/2 tablespoon of Carmencita Ginger ground
2 Carmencita cayenne pepper whole
4 grains of Carmencita cardamom
1/2 teaspoon on Carmencita White pepper ground
Carmencita salt and saffron grinder

Preparation

Peel the sweet potato and bake it at 200ºC.
Cut an onion and poach it on a pan on low heat.
Add the garlic, the ginger, the cayenne, the cardamom, the White pepper and the lime zest.
Cook for some minutes and add the coconut milk, the vegetable stock, the lime juice and the already baked sweet potato.
Triturate and cook on the same pot.

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Salt & saffron

Garlic chopped

Ginger ground

Cayenne pepper whole

Cardamom

White peppercon ground

Back to Videorecipes

Sweet potato and coconut cream

Cost

8

Rations

4

Preparation

60

Cooking

Difficulty

Ingredients

Preparation

Buy products for this recipe

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Back to Videorecipes

Sweet potato and coconut cream

Cost

8

Rations

4

Preparation

60

Cooking

Difficulty

Ingredients

Preparation

Buy products for this recipe

You may also be interested in...

Rocket and loquat salad

Escalivada

Cachopo

Eggs on the plate | Shakshuka

Discover "The spice book" aromas and spices

Discover
"The spice book"
aromas and spices