Creole vegetable pan

Ingredients for 2 servings:

• 1 m.-sized sweet potato(s)
• 1 banana(s)
• 1 handful of chickpeas
• 1 stalk(s) leek
• 1 red bell pepper(s)
• 1 jar bamboo shoot(s)
• e.g. soy sauce
• 1 tbsp peanut butter
• Salt
• Cayenne pepper
• curry powder
• Honey
• Garlic
• some coconut milk
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Soak the chickpeas the day before, if necessary, or simply use canned chickpeas. Cut the sweet potato into small strips, similar to short fries. Cut the vegetables into strips or cubes and set aside. Peel and slice the banana. First, fry the sweet potato strips in a pan or wok with oil until almost cooked through. Sprinkle a tablespoon of soy sauce over them occasionally and let it evaporate. Then add the remaining vegetables (except the chickpeas) and the garlic press and fry briefly. Then deglaze everything with either a little water and a little soy sauce or with coconut milk (careful! This can be quite heavy). Now toss the chickpeas into the pan. Add a tablespoon of peanut butter and 1 teaspoon of honey. The peanut butter should thicken the sauce. Finally, season everything with cayenne pepper, curry powder, and a little salt. Serve with rice. Note: Inspired by Seychelles cuisine. You can choose your own vegetables. The sweet potato and banana should be included in every variation. Otherwise, I recommend choosing three vegetables, as otherwise it will be too much.