Batata con Coco Tostado

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This vibrant sweet potato with toasted coconut is a wonderful example of a nourishing vegan dish that doesn't compromise on depth of flavour. The natural sweetness of the potatoes is beautifully balanced by the nutty, earthy notes of deeply toasted coconut and a kick of warmth from the green chilli and cayenne. It is a hearty, textured meal that brings together the comforting creaminess of slow-cooked tubers with a fragrant tempered spice oil, known as a tarka, which adds a professional finish to the dish.

Ideal for a quick midweek supper or as part of a larger Indian-inspired feast, this recipe is naturally gluten-free and packed with plant-based protein from the kidney beans. The addition of fresh curry leaves provides an authentic citrusy aroma that cuts through the richness. Serve this chunky, savoury mash alongside fluffy basmati rice or warm flatbreads for a truly satisfying and healthy homemade dinner.

Ingredients for Sweet Potato with Toasted Coconut

3 medium sweet potatoes (800g total), peeled and cut into 1-inch pieces (about 1200ml )
475ml water, divided
1/4 cucharaditas de cúrcuma molida
1/8 cucharaditas de pimienta de cayena
Sal
45g grated dried unsweetened coconut
45g canned kidney beans, rinsed and drained
1/2 cucharaditas de ajo picado
1/2 cucharadita de comino molido
1 small fresh green chilli, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 cucharadas de aceite vegetal
1/2 cucharaditas de semillas de mostaza marrón
1/8 cucharaditas de hojuelas de pimiento rojo picante
10 hojas de curry frescas (opcional)

How to make Sweet Potato with Toasted Coconut

Bring sweet potatoes and 350ml water to a boil with turmeric, cayenne, and 1 teaspoon salt in a 3-quart saucepan, then simmer, covered, until tender, 8 to 10 minutes.

Meanwhile, toast coconut in a small heavy skillet over medium heat, stirring constantly, until very toasted (pale reddish-brown all over; be careful not to burn). Transfer to a plate.

Break sweet potatoes up with the back of a spoon so that some chunks remain. Add toasted coconut, beans, garlic, cumin, chilli, and remaining 120ml water and simmer, stirring occasionally, 5 minutes. If mixture becomes too thick and begins to stick to bottom of saucepan, add more water.

Heat oil in cleaned small heavy skillet over medium-high heat until it shimmers. Add mustard seeds, and cook until seeds begin to pop and/or turn gray. Add red pepper flakes and curry leaves (if using), covering skillet immediately and cooking just long enough for leaves to crackle. Stir spice mixture into sweet potato mixture (it will be very thick and chunky). Season with salt.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.