Sweet potato curry with snow peas

Ingredients for 4 servings:

• 300 g sweet potatoes
• 200 g Hokkaido pumpkin(s)
• 100 g sugar snap peas
• 100 g bell pepper(s)
• 1 m.-large onion(s), red
• 2 cloves garlic
• 10 g ginger
• 80 g cherry tomatoes
• 1 tbsp tomato paste
• 1 tbsp curry powder
• 1 tsp curry paste
• 500 ml coconut milk
• 1 lime(s)
• 20 g basil
• 80 g cashew nuts
• 20 g mint
• 2 tbsp olive oil
• some chili flakes
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

vegan

Heat oil in a pan. Finely chop the onions, garlic, and ginger, and fry. Peel and roughly chop the sweet potatoes, pumpkin, and bell peppers, then add them. Season with salt and pepper and fry for 5 minutes. Briefly fry the tomato paste. Mix in the curry paste. Add the coconut milk to the pan and stir well. Simmer for 15 minutes. Add a little water, if desired. Add the cashews, cherry tomatoes, curry powder, and snow peas to the pan. Squeeze the lime juice and mix with the mint and basil. Serve with rice or baguette.