Sweet potato curry with coconut peanut sauce

Ingredients for 12 servings:

• 3 kg sweet potatoes
• 8 onions
• 4 carrots
• 4 cm ginger root
• 1 liter coconut milk
• 200 g peanuts, salted
• 4 tbsp curry powder
• 3 tbsp broth, granulated
• 1 tube(s) Tomato paste
• 4 cloves garlic
• 1 small jar of sambal oelek
• 1 bunch of coriander leaves
• n. B. Salt
• some oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

vegan and incredibly delicious

Peel and finely dice the onions. Crush the garlic. Finely chop the ginger and peanuts. Peel the carrots and sweet potatoes and cut into 1 cm cubes. In a large roasting pan, roast the sweet potatoes and carrots in hot oil until golden brown and set aside. Then fry the onions in a pan in hot oil, add the garlic, curry powder, and ginger. Finally, add the tomato paste, granulated stock, sambal oelek, and peanuts and roast briefly. Add the coconut milk and let it reduce slightly. Then add the mixture to the sweet potatoes in the roasting pan and season with salt. Braise uncovered in a preheated oven at 175°C for about 60 minutes, stirring frequently. Sprinkle with finely chopped coriander before serving. Serve with basmati rice. Tip: I always add 600 ml of coconut milk to the roasting pan first, then reduce the remaining 400 ml in a separate pot until reduced by half. I then add this to the sweet potatoes. This makes the curry wonderfully creamy. However, if you’re making fewer portions, I recommend the first option, as the vegetables release less liquid overall.