Summary

Ingredients

• 1 medium sweet potato (s)
• 1 large carrot (s)
• 1 medium onion (s)
• 1 clove garlic
• 2 cm ginger, grated or diced
• 1 can coconut milk, approx. 400 ml, or alternatively, homemade coconut milk from desiccated coconut
• 3 tablespoon peanut butter
• some curry paste, red or yellow
• salt and pepper
• Vegetable broth, instant
• possibly coriander green

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Instructions

1. Cut the vegetables, onions, garlic and ginger into small pieces and sauté them together briefly while hot, then turn the temperature down a little. Depending on your preference, add the desired amount of curry paste and add the desired amount of peanut butter and let it melt briefly in the pan (I like to use the crunchy version of peanut butter and the curry paste from the health food store).
2. Then deglaze the vegetables with coconut milk and simmer until the vegetables are through. Use the hand blender to make a sauce of the desired consistency. If necessary, dilute with a little water. For seasoning I like to use some vegetable stock powder, salt, pepper and coriander greens.
3. I like this sauce particularly well with rice, but it also goes wonderfully with wok dishes with meat. My son loves them as a dip with crispy chicken!