Spinach, zucchini, and pepper curry with sweet potato

Ingredients for 2 servings:

• 1 m.-large pepper, yellow
• 1 m.-large bell pepper, red
• 1 m.-large zucchini
• 3 handfuls of spinach (large handful), fresh or frozen
• 1 large onion(s)
• 1 large sweet potato(s)
• 5 kaffir lime leaves
• 250 ml coconut milk
• 1 tbsp curry paste, red
• 1 tbsp rapeseed oil or sesame oil
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• n. B. Salt
• n. B. Pepper, black
• n. B. Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Low in calories

Peel the sweet potato and zucchini. Cut the sweet potato into small pieces approximately 1 x 1 cm, halve the zucchini and then cut into pieces approximately 2 mm wide. Wash the spinach and chop the bell pepper into pieces approximately 1 x 2 cm. Heat 1 tablespoon of oil in a wok over high heat and fry the red curry paste with the chopped onion for about 2 minutes, stirring continuously. Deglaze the onion with the coconut milk and reduce the heat to medium. Add the kaffir lime leaves to the wok with the fish and soy sauce, salt, pepper, and paprika. Add the sweet potato and cook, covered, for about 8 minutes, stirring occasionally. Then add the bell pepper and zucchini and let the curry simmer for about 3 minutes. Then remove the kaffir lime leaves. Add the spinach to the curry, cook covered for about a minute, and then fold in. Serve with rice or couscous.