Spicy sweet potato curry

Ingredients for 4 servings:

• 5 shallots
• 2 garlic cloves
• 3 sweet potatoes
• 8 carrots
• 1 piece(s) ginger, approx. 3 cm
• 1 piece(s) horseradish, fresh, approx. 3 cm
• 400 ml coconut milk
• 150 ml water
• 2 tbsp sesame oil
• Salt
• Broth powder
• 2 tsp sugar
• 2 tsp paprika powder
• 1 tsp turmeric powder
• ½ tsp cayenne pepper
• ½ tsp lemon pepper
• ½ tsp lemongrass powder
• 1 pinch of nutmeg, freshly grated
• 1 pinch of cinnamon powder
• 1 tbsp lime juice
• some coriander leaves
• some parsley
• 1 ½ tsp black cumin

Instructions

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

vegan, vegetarian

Peel and dice the shallots. Sauté in a pan with 1.5 tablespoons of sesame oil and a dusting of sugar. Crush the garlic and add it. Peel the sweet potatoes and cut them into bite-sized cubes. Do the same with the carrots. Add both to the pan and fry. Finely grate the ginger and horseradish and add them. Add the spices and stock powder. Deglaze with the coconut milk and water. Simmer for 10-15 minutes. Add salt if desired. Finally, stir in the lemon juice and fresh herbs. Sprinkle with the black cumin seeds to serve. Couscous goes well with this.