Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Soak the cashew nuts in cold water for approx. 15 mins., drain.</
Cover and grill the peppers over/on a medium heat (approx. 200 °C for approx. 15 mins. all over, until the skin is black and comes away easily. Peel away the skin, remove the seeds, leave to cool.
Place the peppers, cashew nuts, curry and paprika in a measuring cup, season with salt, puree with a handheld blender, empty into a small bowl.
Quarter the peppers, remove the seeds, cut into pieces. Cut the tofu into cubes. Thread the peppers and tofu alternately onto the skewers. Cut the sweet potatoes into wedges, place on a grill tray. Mix the oil, paprika, curry and salt, brush the mixture over the kebabs and sweet potatoes.
Cover and grill the sweet potatoes over/on a medium heat (approx. 200 °C for approx. 10 mins., add the kebabs, cook for a further 10 mins., turning occasionally. Serve with the dip.
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