Papayas and sweet potatoes

Ingredients for 4 servings:

• 50 g onion(s)
• 2 cloves garlic
• 1 stalk of lemongrass
• 2 chili peppers, fresh
• 20 g fresh ginger
• ½ tsp whole black pepper
• 1 tbsp parsley, chopped
• 1 tbsp oil
• 700 g sweet potatoes
• 600g papaya
• 300 g pea pods (about 150 g when shelled)
• 300 ml vegetable stock
• 400 ml coconut milk
• 1 tsp salt
• 30 g desiccated coconut

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onion and garlic and chop both finely. Cut the lemongrass into thin rings. Halve the chili peppers, remove the seeds and membranes, and finely chop the flesh. Peel and finely grate the ginger root. Grind the diced onion, garlic, and chili, along with the lemongrass, ginger root, peppercorns, and parsley, into a fine paste in a mortar and pestle. Peel the sweet potatoes and cut into 1.5 cm cubes. Peel the papayas, halve them, remove the seeds with a spoon, and cut the flesh into 2 cm cubes. Shell the peas, blanch them in boiling salted water, and refresh with cold water. Heat the oil in a large pot and fry the spice paste for 3 minutes, stirring constantly. Add the papaya cubes to the pot with the spice paste, pour in the vegetable stock and coconut milk, and stir everything gently. Reduce the heat to low and simmer for about 20 minutes. Simmer the sweet potatoes for another 15 minutes and the peas for another 5 minutes. Season with salt. Toast the desiccated coconut in a nonstick pan without adding any fat until golden brown. Serve the vegetable curry in serving bowls, sprinkle with the toasted desiccated coconut, and serve.