Sweet potato curry from the slow cooker

Ingredients for 4 servings:

• 500 g sweet potatoes
• 3 carrots
• 1 piece(s) ginger, approx. 4 cm
• 3 cloves garlic
• 150 g peanuts, shelled
• 2 m.-sized onion(s)
• little oil
• 3 tsp curry powder
• 1 pinch of cinnamon
• 400 ml coconut milk
• 2 tsp vegetable broth, instant
• 150 ml water
• 1 handful of peanuts, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

vegan, simple and delicious

Peel the sweet potatoes and dice them. Peel the carrots and cut them into slices about 0.5 cm in diameter. Peel the ginger and finely slice them. Peel and finely chop the garlic. Place everything in the ceramic pot of the slow cooker. Sprinkle the whole peanuts over the top and mix well. Peel the onions, chop them, and sauté them in a little oil until translucent. Sprinkle the curry powder and cinnamon over them, fry them briefly, and deglaze with the coconut milk. Bring everything to a boil and add the vegetable stock. Once everything is combined, pour the coconut milk mixture over the vegetables in the slow cooker. Fill with water and put the lid on the slow cooker. Cook for 1 hour on high and 30 minutes on low. Serve the curry on plates and sprinkle with the chopped peanuts.