Summary

Ingredients

• 1 kg sweet potato (s)
• 1 red pepper (s)
• 1 yellow pepper (s)
• 2 onions)
• 1 piece (s) ginger, approx. 3 cm
• 1 pinch (s) Sambal Oelek
• 1 tablespoon mustard, (ideally fig mustard sauce or ginger fruit mustard)
• 4 tablespoon white wine vinegar
• 4 tablespoon oil
• 1 teaspoon lemon juice
• liter ⅛ vegetable stock
• 0.5 ½ bunch parsley, smooth or fresh coriander leaves, chopped
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ curry powder
• salt
• pepper

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Instructions

1. Peel the sweet potatoes and cut into 1 cm cubes. Do not cook too soft in salted water or broth for about 10 minutes.
2. Clean the peppers and peel off the onions, also dice both.
3. Prepare a fresh, fruity dressing from mustard, vinegar, lemon juice and oil with salt and pepper as well as the turmeric and curry powder (Tip: olive oil seasoned with lemon is also ideal and instead of turmeric and curry powder, a ready-made Asian or Chinese spice mixture can also be used ). Season to taste with a little sambal oelek. Add the boiled sweet potatoes.
4. Peel the ginger and grate finely. Briefly bring to the boil in the vegetable stock and pour over the sweet potatoes. Let it steep for about 1 hour.
5. Finally, top with chopped parsley or fresh coriander greens to taste.
6. Goes very well with fried or grilled meat.