Summary

Ingredients

• 500 g sweet potato (s)
• 200 g carrot (s)
• 1 medium onion (s)
• 1 clove garlic
• 250 ml coconut milk
• 100 ml vegetable stock
• 2 tablespoon sunflower oil or olive or sesame oil
• 2 tablespoon tomato paste
• 1 teaspoon paprika powder, hot pink
• 3 teaspoons curry powder
• Chili powder
• salt
• peanuts, salted (optional)

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Instructions

1. Peel the sweet potatoes and carrots and cut into 2 - 3 cm cubes. Skin and finely chop the onion. Finely chop the garlic or pass it through a garlic press.
2. In a sufficiently large saucepan, heat the oil (I used sunflower oil, but I can also imagine olive or sesame oil to be very tasty, depending on personal taste) over a medium to high temperature and sweat onions and garlic in it. Add the sweet potato and carrot cubes and fry for 3 - 4 minutes. Add tomato paste and curry powder, stir well and fry for 1 min. Then deglaze with vegetable stock and coconut milk. Simmer for about 10 - 15 minutes over medium to low heat, stirring regularly. Season with paprika powder, chilli powder and salt, add peanuts if necessary (make sure that less salt is used when salted peanuts are added).
3. If you like to have a side dish with the recipe, I recommend lentils or rice.