Summary

Ingredients

• 1 chilli pepper (s), red, pitted
• 20 g iner, fresh
• 1 clove garlic
• 1 onion (s)
• 600 g sweet potato (s)
• 1 tablespoon oil
• 2 teaspoons curry powder, mild
• 250 g veetable broth
• 250 g coconut milk
• 150 g peas, frozen
• 1 can peanuts, roasted and salted
• 1 cup sour cream
• salt
• 1 packet long grain rice, 25 g

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Instructions

1. Finely chop the chilli, finely dice the ginger, garlic and onion. Peel the sweet potatoes and cut into 3 cm pieces.
2. Heat oil in a pot. Briefly sweat the chilli, ginger, onion and garlic in it. Add the sweet potatoes and curry powder and fry briefly. Add the broth and coconut milk, bring everything to the boil and simmer for 5 minutes. Add the peas. Let the broth simmer for another 5 minutes, then season with salt.
3. If you want to keep the curry warm longer, you should puree it. The sweet potato pieces would disintegrate too much.
4. Cook the rice according to the instructions on the packet.
5. Serve the curry with a dollop of sour cream, a handful of peanuts and the rice.
6. Tip: If you are a coconut lover, you can also use a whole coconut. Pierce the coconut and then let the milk drain into a glass. Then open the coconut with a hammer. Scrape the meat out of the coconut, chop it and add it to the curry.