Sweet potatoes with cauliflower from the wok

Ingredients for 2 servings:

• 300 g sweet potatoes
• ¼ head of cauliflower
• 1 carrot(s)
• ½ bunch of spring onions
• ½ onion(s)
• 1 clove(s) garlic
• 1 cm ginger
• ½ liter vegetable broth
• 1 tbsp oyster sauce, vegetarian
• 1 tbsp soy sauce
• 1 tsp red curry paste
• 5 tbsp vegetable oil
• 1 tsp sesame oil
• some lemon juice
• Pinch(s) of chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Thai-inspired

Cut the sweet potatoes and carrot into 1 cm cubes and the cauliflower into thin slices. It’s okay if it crumbles. Cut the spring onions diagonally into 0.5 cm slices. Finely chop the onions, ginger, and garlic together. Heat the wok over high heat. Fry the sweet potatoes and carrot in a little vegetable and sesame oil for about 5 minutes, then deglaze with 1/4 liter of vegetable stock and cook until the pieces are al dente and remove from the wok. Next, prepare the cauliflower in the same way and remove from the wok. Then sauté the onion, ginger, and garlic mixture. Add the sweet potatoes, carrots, and cauliflower along with the vegetable stock and heat briefly with the spring onions. Season to taste with oyster sauce, curry paste, soy sauce, lemon juice, and chili. Serve with rice.