Sweet potato and chard curry

Ingredients for 2 servings:

• 200 g sweet potatoes, cleaned and peeled
• 80 g chard
• ½ bell pepper(s)
• 1 shallot(s)
• 1 clove(s) garlic
• 1 tsp coconut oil
• 250 ml coconut milk
• 1 tomato(s)
• ½ tsp turmeric powder
• ½ tsp cumin powder
• salt and pepper
• 1 tsp red curry paste
• possibly sweet chili sauce
• e.g. parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan

Cut the sweet potato into bite-sized pieces. Wash the chard and then separate the leaves from the stems. Finely chop the chard stems and coarsely chop the leaves separately. Peel the shallot and garlic and finely dice both. Wash and dice the bell pepper and tomato. Heat the coconut oil. Add the onion, garlic, chard stems, and sweet potato and sauté everything together. Season with turmeric and cumin. Pour in the coconut milk, cover, and simmer over low heat for about 20 minutes. After about 10 minutes, stir in the diced bell pepper and the roughly chopped chard leaves along with the curry paste and finish cooking the curry. Finally, add the diced tomatoes and season with salt, pepper, and a little sweet chili sauce. If you like, you can garnish with some parsley as a topping. Tip: I like to use rainbow chard here. It adds extra color to the dish. The cooking time is not set in stone and depends on the size of the diced vegetables.