Sweet Potato Curry with Coconut

Ingredients

• 600 g sweet potatoes (firm‑cooking)
• 400 g small carrots
• 400 g Cauliflower
• 200 g Sugar snap peas
• 400 g Tomatoes
• 0.5 green bell pepper (spicy)
• 4 Garlic cloves
• 6 tbsp oil
• 400 ml coconut milk
• 200 ml vegetable broth
• 1 tsp chili powder
• 2 tsp turmeric
• 2 tbsp chopped mint
• 2 tbsp chopped coriander leaves
• Salt
• ground black pepper
• mint
• coriander leaves

Instructions

1. 1.

   Wash, peel, halve lengthwise and cut crosswise sweet potatoes. Wash, peel and halve or quarter carrots. Wash cauliflower and break into medium florets. Wash sugar snap peas, trim and drain.

2. 2.

   Score tomatoes crosswise, blanch in boiling water, cool, peel, quarter, remove seeds and slice flesh into strips. Wash bell pepper, halve lengthwise, remove seeds and cut into thin strips. Peel garlic and finely chop.

3. 3.

   Heat oil in a large pot and sauté garlic. Add sweet potatoes and carrots and sauté further. Pour in coconut milk and broth, season with chili powder and turmeric. Cover and simmer 10 minutes over low heat. Then add cauliflower and cook together another 5 minutes. Add sugar snap peas and bell pepper and cook for another 5 minutes. After cooking, stir in tomatoes, mint and coriander. Season sweet potato curry with salt and pepper. Serve garnished with mint and coriander leaves.