Sweet Potato and Carrot Stew with Coconut Milk

Summary

Ingredients

• 2 medium sweet potato (s), (sweet potatoes)
• 4 large carrot (s)
• 1 bunch spring onion (s), or medium onion
• 1 piece (s) celery, the size a fist
• 2 handfuls peas, frozen, more or less, as you like
• 1 chilli pepper (s), fresh
• 1 piece (s) ginger, thumb-sized
• 1 teaspoon, leveled paprika powder
• 1 teaspoon, leveled curry powder
• 1 teaspoon, leveled turmeric
• 2 teaspoons, leveled sugar
• 0.5 ½ lime (s), juice from it
• some vegetable stock
• 1 can coconut milk
• salt
• pepper
• some ghee, or oil, to sweat
• Desiccated coconut, for garnish

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Instructions

1. Peel sweet potatoes, carrots and possibly celery and cut into slices. Cut the spring onions into slices. Sweat the vegetables in a saucepan with a little ghee or oil.
2. Core the chilli pepper and cut into thin strips. Peel the ginger and cut into small pieces. Briefly add both to the vegetables and fry them. Deglaze with the stock and coconut milk. The solid ingredients should just about be covered with liquid. Otherwise top up with a little water or broth. Add the spices, sugar, salt and lime juice and simmer for about 15 minutes. If broth is used instead of stock, carefully season with the salt.
3. Puree the stew a little more coarsely and then add peas if necessary. Spread the stew on plates and sprinkle with desiccated coconut.
4. The stew is medium hot in the specified composition.