Sweet potato and broccoli curry

Ingredients for 3 servings:

• 2 tbsp sunflower oil or rapeseed oil
• 1 large sweet potato(s)
• 500 g broccoli
• 2 carrots
• 2 onions
• 2 tomatoes
• 1 garlic clove(s)
• 1 tsp cumin, whole
• 2 tsp ginger-garlic paste
• 1 tsp curry paste, green
• 2 tsp garam masala
• 1 tsp vegetable stock powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Heat the oil in a wok or large frying pan and toast some cumin seeds. Slice the onions. Peel and dice the sweet potato. Peel and thinly slice the carrots. Dice the tomatoes. Sauté the onions, sweet potato, and carrots with the ginger and garlic paste in a wok. Crush the garlic clove and add it. Add the tomatoes. Season everything with salt and pepper and fry briefly. Meanwhile, wash the broccoli and cut it into florets. Deglaze the wok with vegetable stock and add the broccoli. Season the vegetables with green curry paste, a little salt, pepper, and garam masala, and simmer with the lid on for about 15 minutes over medium heat. Stir occasionally and add more water if necessary until the vegetables are tender. Then reduce the remaining water over high heat for about 5 minutes until the liquid is nice and creamy. Garnish the curry with a little parsley. The vegetable curry pairs well with bulgur, couscous, or rice. Those who don’t like it too spicy should use the green curry paste with caution.