Summary

Ingredients

• 1 can tomato (s), chopped
• 1 can coconut milk
• 0.5 tablespoon ½ curry powder
• 2 bell pepper (s)
• 3 sweet potato (s)
• some lime juice, fresher
• pineapple pieces, fresh
• 1 pinch (s) sugar
• salt and pepper
• 0.5 ½ hot peppers
• 1 tablespoon peanut butter

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Instructions

1. Clean the sweet potatoes and cut into cubes. A fresh pineapple is also halved and cut into cubes. Cut the peppers into long pieces and the half peppers into thin slices. Half the hot peppers are enough for a good heat, if you like it less hot, reduce the amount of hot peppers at this point.
2. Simmer the chopped tomatoes in a wok over medium heat. Season this with a pinch of sugar, half a tablespoon to a whole tablespoon of curry powder and a little salt and pepper. Add the peppers, pour in the coconut milk and add 1 tablespoon of peanut butter. Simmer the sweet potatoes and peppers in the sauce over low to medium heat. The vegetables are cooked in just 15 minutes. In the last 3-4 minutes, add pineapple cubes to taste. Season to taste with freshly squeezed lime juice.
3. This dish can also be eaten as a soup (add very few vegetables).