Asian sweet potato stew with coconut milk

Ingredients for 4 servings:

• 100 g onion(s), chopped
• 2 cloves garlic, finely chopped
• 750 g sweet potatoes, peeled and cut into pieces
• 500 g cauliflower, in florets
• 125 g baby corn, halved
• 250 g red pepper(s), cut into strips
• 800 ml vegetable stock
• 2 chili peppers, red, pitted
• 2 tbsp oil
• 3 tsp curry powder (Madras)
• 400 ml coconut milk
• 2 stalks of lemongrass
• 5 kaffir lime leaves
• 25 g peanuts
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Heat the oil, sauté the onion and garlic for 5 minutes, sprinkle with the curry powder, sauté briefly, and then add the coconut milk. Add the lemongrass, kaffir leaves, and vegetable stock to the pot. Bring to a boil. Add the diced sweet potatoes, cauliflower florets, bell peppers, and chilies. Cook over low heat for 30 minutes. Add the baby corn after 20 minutes. Season with salt and pepper and serve sprinkled with the peanuts. Fish sauce can also be used instead of salt.