Curry with sweet potatoes

Ingredients for 4 servings:

• 500 g sweet potatoes
• 1 large red bell pepper
• 2 onions, red
• 300 g broccoli
• 120 g peas
• 1 stalk(s) leek
• 200 ml coconut milk
• 1 clove(s) garlic
• 1 small ginger (approx. 1 cm)
• 1 chili pepper(s) (approx. 1 cm)
• 2 tsp oil, for frying
• 1 bay leaf
• 2 tsp coriander
• 2 tsp fennel
• 2 tsp paprika powder
• 2 tsp turmeric

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the vegetables into equal-sized pieces and sauté in a little coconut oil. The sweet potatoes can be peeled, but don’t have to be. Dice the sweet potatoes and add them to the vegetables. Sauté for 5 minutes. Finely chop the garlic, chili, coriander, fennel, and ginger and add them to the vegetables and sweet potatoes. Season with salt, pepper, turmeric, and the bay leaf. Add a little water and sauté for about 15 minutes. Meanwhile, slice the leek into rings and add it to the vegetables along with the peas. Top up with coconut milk and cook over low heat for 5 minutes until tender. Done.