Sweet potato and peanut sauce with a subtle hint of coconut

Ingredients for 4 servings:

• 1 m.-sized sweet potato(s)
• 1 large carrot(s)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 cm ginger, grated or finely diced
• 1 can coconut milk, approx. 400 ml, or alternatively homemade coconut milk from coconut flakes
• 3 tbsp peanut butter
• some curry paste, red or yellow
• salt and pepper
• Vegetable broth, instant
• possibly coriander leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

perfect with vegetarian dishes or as a sauce for meat

Chop the vegetables, onions, garlic, and ginger and sauté briefly, then reduce the heat slightly. Add the desired amount of curry paste and peanut butter, depending on your preference, and let it melt briefly in the pot (I like to use the “crunchy” peanut butter and the curry paste from the organic store). Then deglaze the vegetables with coconut milk and simmer until the vegetables are cooked through. Purée everything with an immersion blender until you get a sauce of the desired consistency. Thin with a little water if necessary. For seasoning, I like to add a little vegetable stock, salt, pepper, and coriander. I especially enjoy this sauce with rice, but it also goes wonderfully with stir-fries with meat. My son loves it as a dip for crispy chicken!