Sweet Potato Stew

Ingredients

• 600 g small sweet potatoes (2 small sweet potatoes)
• 4 Spring Onions
• 2 red bell peppers
• 1 chili pepper
• 0.5 cup pineapple chunks
• 8 g ginger (1 piece)
• 4 stalks cilantro
• 1 tbsp Olive Oil
• 2 tsp Red curry paste
• 200 ml coconut milk (9% fat)
• 250 ml vegetable broth
• 1 tbsp honey
• 1 tsp Lime juice
• 1 tsp soy sauce

Instructions

1. 1.

   Peel, wash, and cube the sweet potatoes. Wash, trim, and slice the spring onions into rings. Wash, halve, de-seed, and cube the bell peppers. Wash, trim, and chop the chili pepper.

2. 2.

   Peel, quarter, and remove the core of half a pineapple; cut the fruit flesh into cubes. Peel and grate the ginger. Wash cilantro, pat dry, and chop the leaves.

3. 3.

   Heat the oil in a pot. Briefly sauté the chili and ginger in the hot oil.

4. 4.

   Add the spring onions and curry paste, then pour in coconut milk and broth to deglaze. Stir in the sweet potatoes and simmer over low heat for about 10 minutes.

5. 5.

   Add the bell peppers and pineapple, and continue cooking together for about 10 more minutes. Season the stew with honey, lime juice, and soy sauce, and garnish with cilantro.