Summary

Ingredients

• 3 kg sweet potato (s)
• 8 onion (s)
• 4 carrot (s)
• 4 cm ginger root
• 1 liter coconut milk
• 200 g peanuts, salted
• 4 tablespoon curry powder
• 3 tablespoon stock, grained
• 1 tube tomato paste
• 4 cloves garlic
• 1 small Glass Sambal Oelek
• 1 bunch coriander greens
• salt
• some oil, for frying

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Instructions

1. Peel the onions and finely dice them. Press the garlic. Finely chop the ginger and peanuts. Peel the carrots and sweet potatoes and cut into 1 cm cubes.
2. Roast the sweet potatoes and carrots in hot oil in a large roasting pan and set aside. Then fry the onions in a pan in hot oil, add the garlic, curry and ginger. Finally add tomato paste, granulated broth, sambal oelek and peanuts and roast briefly. Add coconut milk and reduce a little. Then add the mixture to the sweet potatoes in the roaster and season with salt.
3. Braise in a preheated oven at 175 ° C without a lid for about 60 minutes. Stir it again and again. Sprinkle with chopped coriander before serving.
4. Basmati rice goes well with it.
5. Tip: I always add 600 ml of the coconut milk to the roaster first and reduce the remaining 400 ml by half in a separate saucepan. Only then do I add this to the sweet potatoes. This makes the curry wonderfully creamy. But if fewer servings are being prepared, I recommend the first variant, as the vegetables then give off less liquid overall.