Summary

Ingredients

• 250 g sweet potato (s), peeled
• 250 g Brussels sprouts, cleaned
• 1 onion (s) or 2 shallots
• 1 piece (s) ginger, the size a thumb
• 2 tablespoons oil
• 1 tablespoon, heaped curry powder
• 1 clove garlic
• 1 chilli pepper (s)
• 100 ml coconut milk
• 2 tablespoon coriander greens
• 1 teaspoon, leveled salt
• 200 ml water

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Instructions

1. Clean the Brussels sprouts. Cut the sweet potatoes into approx. 2 cm cubes. Dice the onions and cut the chilli into small pieces. If you like it spicier, you can leave the kernels in. Finely dice or grate the ginger and finely dice or press the garlic
2. Fry the onion in oil until light brown. Add Brussels sprouts, ginger, chilli and garlic and sauté briefly. Add the curry and salt and pour hot water over it. Now put a lid on and cook on medium heat for five minutes. Add the sweet potatoes and cook for another 10-15 minutes, until the vegetables are cooked through. Stir in between and add a little water if necessary. At the end the bottom of the pot should still be covered with water, but not much more.
3. Remove the saucepan from the plate and stir in the coconut milk and coriander. However, the coriander must not be cooked, otherwise it will lose its aroma. Let it steep for a moment and stir again, done.
4. The dish is enough for one person to eat without side dishes, with side dishes such as B. Bread, rice and / or salad for two.
5. Note: The dish can be varied very well. In summer, for example, you can use green runner beans instead of Brussels sprouts. It is important that you do not add vegetables with different cooking times at the same time, otherwise vegetables that cook relatively quickly, such as sweet potatoes, will be too mushy.