Fresh carrot and sweet potato goulash

Ingredients for 4 servings:

• 500 g carrot(s)
• 500 g sweet potatoes
• Oil for frying
• 1 onion(s)
• 100 g leek
• ½ liter coconut milk
• e.g. curry powder
• n. B. Sweet and sour sauce
• e.g. soy sauce
• e.g. mint
• n. B. Nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First, peel the carrots and sweet potatoes and cut into equal-sized pieces. Trim the leek and slice it into strips. Add a little oil to a suitable pan and fry the carrots until they get a nice brown color. Then transfer the carrots from the pan to a bowl. Add the sweet potato cubes to the pan and fry. Dust them with curry powder (or add a teaspoon of curry paste) and fry. Now add the sliced ​​onion. Briefly fry everything and pour in the coconut milk. When the sweet potato cubes are al dente, add the carrots again and simmer until the carrots and potatoes have just a slight bite. Now add the leek strips and season with sweet and sour sauce, soy sauce, and fresh mint. Add the mint at the end, as it turns gray and unsightly with prolonged cooking. Toast the nuts and add them before serving. This will keep them crunchy and prevent them from going soft. Note: If you have a bigger appetite, you can also add cauliflower florets cooked until al dente.