Leaf spinach and sweet potato vegetables

Ingredients for 2 servings:

• 3 spring onions with green
• 1 m.-sized sweet potato(s)
• 250 g fresh leaf spinach
• some herbal salt
• 1 kaffir lime leaf
• ½ tsp curry powder, mild
• some nutmeg, freshly grated
• 1 small ginger root, fresh (small piece)
• 1 leaf of lovage, fresh (small leaf)
• 1 clove(s) garlic
• 1 tsp mustard
• ¼ small lime(s)
• some olive oil
• 50 ml cream
• some chives for garnishing

Instructions

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

with a little exoticism

In a small bowl, prepare the spices: herb salt, kaffir lime leaf, curry powder, a pinch of freshly grated nutmeg, very finely chopped ginger, very finely chopped lovage leaf, finely chopped garlic, and mustard. Cut the spring onions into approximately 1 cm pieces. Peel the sweet potato and cut into 1 cm cubes. Prepare the spinach leaves, placing the stalks separately in a bowl as you cut them. Lightly fry the sweet potato cubes and the spring onions in a pan with olive oil, then add the spinach stalks and cook briefly. Gradually stir in the chopped spinach leaves over medium heat until they have wilted. Deglaze with a little water, add the spice mix, and drizzle with the juice of 1/4 lime. Cook gently until the sweet potato cubes are tender but not falling apart. Add the cream and garnish with chives before serving.