Sweet potato and Brussels sprout curry

Ingredients for 2 servings:

• 250 g sweet potatoes, peeled
• 250 g Brussels sprouts, cleaned
• 1 onion(s) or 2 shallots
• 1 piece(s) ginger, thumb-sized
• 2 tbsp oil
• 1 tbsp, heaped curry powder
• 1 clove(s) garlic
• 1 chili pepper(s)
• 100 ml coconut milk
• 2 tbsp coriander leaves
• 1 tsp, leveled salt
• 200 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the Brussels sprouts. Cut the sweet potatoes into cubes of about 2 cm. Dice the onions and chop the chili into small pieces. If you like it spicier, leave the seeds in. Finely dice or grate the ginger and finely dice or press the garlic. Fry the onion in oil until light brown. Add the Brussels sprouts, ginger, chili and garlic and sauté briefly. Add the curry and salt and pour in hot water. Now put a lid on and cook on medium heat for five minutes. Add the sweet potatoes and cook for a further 10-15 minutes until the vegetables are tender. Stir occasionally and add a little water if necessary. At the end the bottom of the pot should still be covered with water, but not much more. Remove the pot from the heat and stir in the coconut milk and coriander. Do not let the coriander cook, otherwise it will lose its aroma. Let it steep for a short while and stir again, and you’re done. The dish is enough for one person to eat without any side dishes; with sides such as: E.g., bread, rice, and/or salad, also for two. Note: This dish is very versatile. In summer, for example, you can use green beans instead of Brussels sprouts. It’s important not to add vegetables with different cooking times at the same time, otherwise, vegetables that cook relatively quickly, such as sweet potatoes, will become too mushy.