Indian sweet potato curry

Ingredients for 2 servings:

• 1 large sweet potato(s)
• 4 m.-sized potatoes
• 1 tbsp cumin
• 3 tbsp mustard seeds, black
• 2 tbsp garam masala
• 15 g ginger
• 2 m.-large onion(s), red
• 1 m.-large chili, hot
• 1 medium-sized garlic clove(s)
• 200 ml cream
• 1 tbsp honey or agave syrup
• 6 stalks of coriander
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian, hot, spicy

Makes 2 large portions. Briefly roast the mustard seeds, cumin, garam masala, and very finely diced ginger in sunflower oil in a wok. After a short time, add the diced onions, chili, and garlic and fry until translucent. Add the medium-sized diced sweet potatoes and potatoes and stir well. Reduce the heat to medium and fry until the potatoes are tender, stirring occasionally and adding sunflower oil if desired. Add the cream and honey, stir, and season to taste with salt. Let the curry simmer on low heat for 10 minutes, then add the finely chopped coriander.