Sweet potato and spinach curry "Indian Touch"

Ingredients for 3 servings:

• 1 large sweet potato(s)
• 1 bunch of spring onions
• 2 garlic cloves
• 1 small piece(s) of ginger root
• Oil for frying
• some tomato paste
• some soy sauce
• 1 bell pepper(s), yellow or orange
• 500 g tomatoes
• 2 cardamom pods
• 1 tsp coriander powder
• 1 tsp cumin
• 1 tsp sweet paprika powder
• 1 some paprika powder, smoked
• some salt
• 1 some cayenne pepper
• 1 jar chickpeas, approx. 220 g
• 250 g leaf spinach
• 1 can coconut milk, approx. 400 g
• 175 g jasmine rice
• possibly smoked tofu
• some peanuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

vegan

Preheat the oven to 200°C (top/bottom heat). Cut the sweet potatoes into medium-sized pieces, season with salt, and pre-cook in the oven. I like my potatoes soft. Cut the peppers and tomatoes into medium-sized pieces. Finely chop the white parts of the spring onions, garlic, and ginger. Fry in a pan with a little oil. Add tomato paste. Add the peppers, fry briefly, and deglaze with a splash of soy sauce. Now add the tomatoes and all the spices and let them simmer for about an hour. After about 40 minutes, remove the sweet potatoes from the oven and add them to the curry. Then add the leaf spinach, chickpeas, coconut milk, and another splash of soy sauce and continue to simmer. Meanwhile, cook the rice according to the package instructions. Brown the tofu in a pan, deglaze with a little soy sauce, and add it to the curry. Garnish with the green parts of the spring onions and a few peanuts and serve. Note: A curry is a great way to use up leftovers. You can vary the ingredients depending on what you have in the fridge. The important thing is to have plenty of tomatoes. You can use fresh tomatoes or canned ones.