Summary

Ingredients

For the vegetables:

• 1 medium sweet potato (s)
• 2 m. Potatoes, mainly waxy
• 1 small zucchini
• 1 handful spinach leaves
• 2 tablespoon rapeseed oil
• salt and pepper

Also:

• 250 g canned chickpeas, drained
• 1 onion (s)
• some coconut oil for frying
• 2 tablespoon curry paste, or amount (and heat!) As you like
• 200 ml vegetable stock
• 250 ml coconut milk
• 3 tablespoon peanut butter, creamy
• salt and pepper
• Lime juice, freshly squeezed
• possibly chilli pepper (s), for the sauce and for garnish
• possibly spring onion (s), cut the green it into rings

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Instructions

1. For the vegetables, peel the potatoes and cut into smaller cubes. Cut the zucchini into slightly larger cubes. Mix with the rapeseed oil and season with salt and pepper. Put in a saucepan and roast a little over medium heat, turning several times. Then add a shot of water, put the lid on and let it simmer for about 20 minutes.
2. Remove any longer stalks from the leaf spinach and add the spinach to the vegetables in the last 5 minutes and let them collapse.
3. In the meantime, heat the coconut oil, fry the drained chickpeas and the onion cut into half rings, then add the curry paste and fry for a few minutes. Deglaze with vegetable stock and coconut milk, add peanut butter and let everything reduce a little. If you like, you can also add chilli pepper cut into rings. Season to taste with lime juice, salt and pepper.
4. To serve you can put the chickpea and coconut sauce on plates and the vegetables as a side dish, but you can also mix both into a stew and serve like that.
5. Garnish with spring onion greens and chili peppers as desired.