Sweet Potato Curry

Ingredients

• 3 red onions
• 30 g Ginger root
• 1 chili pepper
• 1 tbsp red curry paste (15 g; vegan)
• 1 large sweet potato (500 g)
• 2 carrots
• 2 tbsp coconut oil (15 g)
• Salt
• 400 ml Vegetable broth
• 450 ml coconut milk
• 1 star anise
• 250 g Broccoli
• 100 g pak choi
• 1 Mango
• 150 g firm tofu
• 2 tbsp Soy sauce
• 2 tbsp Lime juice
• 2 tsp black sesame seeds (5 g)

Instructions

1. 1.

   Peel and dice the onions and ginger. Wash the chili pepper, cut it into small pieces and grind it with the onions, ginger and curry paste in a food processor to a paste.

2. 2.

   Peel, clean and dice the sweet potato and carrots. Heat the coconut oil in a pot. Roast the spice paste in it for 3-4 minutes over low heat. Add the sweet potato and carrots and salt them. Add the broth, coconut milk and star anise. Bring to a boil and simmer over low heat for 10 minutes.

3. 3.

   Meanwhile, clean, wash and dice the broccoli and pak choi. Peel the mango, remove the flesh from the pit and dice it with the tofu.

4. 4.

   Add the broccoli and pak choi to the pot and simmer for 5 minutes. Then add soy sauce, lime juice, mango and tofu and heat through over low heat for 5 minutes.

5. 5.

   Fill bowls with sweet potato curry and serve sprinkled with sesame seeds.