Summary

Ingredients

• 1 medium sweet potato (s)
• 2 zucchini
• 1 leek
• 1 large onion (s)
• 2 tablespoons oil
• 250 ml vegetable broth or chicken broth
• 1 tablespoon, leveled Thai curry powder
• 3 tablespoon coconut milk or crème fraîche
• 1 teaspoon, leveled salt

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Instructions

1. A wok is best for preparation.
2. Peel the sweet potato and cut into approx. 1 cm cubes. Wash the zucchini and cut into quartered slices without peeling. Cut the leek into slices and wash. Quarter and slice the onion.
3. First fry the sweet potatoes in oil. After approx. 10 minutes add the onions and zucchini, sprinkle the Thai curry on top and continue to cook. Finally add the leek. Stir every now and then and possibly pour in the broth.
4. Close with the lid and continue to cook while stirring. The liquid is enough if at the end about 2 cm remains in the pot.
5. Add the crème fraîche or coconut milk and cook for another 5 minutes on medium heat with the lid on. Season to taste with salt.
6. In my opinion, side dishes are not necessary, as the sweet potato is enough to fill you up. If you want, you can serve fresh baguette with it.