Sweet potato curry with cucumber raita

Ingredients for 4 servings:

• 1 kg sweet potatoes
• 3 m.-sized onion(s)
• 1 piece(s) ginger, 10 cm
• 4 carrots
• 1 bulb(s) of fennel
• 4 garlic cloves
• 1 kg tomatoes, chopped from the can
• 400 ml coconut milk
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp turmeric
• 1 chili pepper(s)
• 2 tsp chili flakes
• Oil for frying
• 1 cucumber(s)
• 500 g yogurt or soy yogurt
• 1 tsp cumin powder
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with vegan option

Peel and dice the sweet potatoes. Peel the onions, garlic, ginger, and carrots. Wash and trim the fennel. Finely dice everything. Heat the oil in a pan. Lightly fry the onions, carrots, and fennel. Add the ginger and garlic and continue to fry while stirring. Add the cumin, coriander, garam masala, turmeric, and chili and roast for about 1 minute. Then add the tomatoes and simmer for 10 minutes. Add the sweet potatoes and coconut milk and cook over low heat for about 25 minutes, until the sweet potatoes are tender. For the raita, peel and grate the cucumber. Mix with the yogurt, salt, and cumin and serve with the curry – it reduces the spiciness. If you use soy yogurt instead of regular yogurt, it makes a delicious vegan dish.