Indian curry with sweet potato gnocchi

Ingredients for 4 servings:

• 2 packs of BÜRGER sweet potato gnocchi
• 250 g cauliflower
• 200 g sugar snap peas
• 200 g peas, frozen
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp ghee or coconut oil
• 1 tbsp tomato paste
• 3 tsp curry powder, red
• 1 tsp mustard seeds
• ½ tsp cumin powder
• 2 tsp garam masala
• 1 tsp turmeric powder
• 250 ml vegetable stock
• 400 g tomatoes, chopped
• 200 ml coconut milk
• 1 handful of spinach, fresh
• salt and pepper
• Cashew nuts
• coriander
• yogurt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Delicious Indian curry with tender sweet potato gnocchi

1. Cut the cauliflower into bite-sized florets. Finely chop the onion, garlic, and ginger. 2. Heat the ghee or coconut oil in a saucepan. Add the onions, garlic, and ginger, along with the tomato paste and spices. Sauté for 4 minutes, then pour in the vegetable stock. Bring to a boil, then add the tomatoes and cauliflower. Simmer for 15 minutes. 3. Add the peas and snow peas to the pan. Simmer for 10 minutes. Meanwhile, place another pan of water on the heat. Cook the BÜRGER Gnocchi with Sweet Potato according to the package instructions. 4. Stir the coconut milk into the curry and briefly fold in the spinach; do not allow to simmer any longer. Season with salt and pepper. 5. Serve the BÜRGER Gnocchi with Sweet Potato with the curry. Sprinkle with cashews and coriander and garnish with more yogurt, if desired.