Sweet potato and carrot stew with coconut milk

Ingredients for 4 servings:

• 2 m.-sized sweet potatoes, (Sweet potato(es))
• 4 large carrots
• 1 bunch of spring onions, or 1 medium onion
• 1 piece(s) celery, fist-sized
• 2 handfuls of peas, frozen, more or less, as desired
• 1 chili pepper(s), fresh
• 1 piece(s) ginger, thumb-sized
• 1 tsp, leveled paprika powder
• 1 tsp, leveled curry powder
• 1 tsp, leveled turmeric
• 2 tsp, leveled sugar
• ½ lime(s), juice
• some vegetable stock
• 1 can coconut milk
• Salt
• pepper
• some ghee or oil for sautéing
• Desiccated coconut, for garnishing

Instructions

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

Peel and slice the sweet potatoes, carrots, and celery (if using). Slice the spring onions. Sauté the vegetables in a pan with a little ghee or oil. Deseed the chili pepper and slice into thin strips. Peel and finely chop the ginger. Briefly add both to the vegetables and fry. Deglaze with the stock and coconut milk. The solid ingredients should just be covered with liquid. Otherwise, add a little water or broth. Add the spices, sugar, salt, and lime juice and simmer for about 15 minutes. If using broth instead of stock, season carefully with salt. Purée the stew a little more coarsely and add peas afterwards, if desired. Divide the stew among plates and sprinkle with desiccated coconut. The stew is medium-spicy in the stated composition.