Sweet potato curry with mushrooms

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 500 g sweet potatoes
• 1 zucchini
• 2 red bell peppers
• 100 g mushrooms (e.g. champignons)
• 2 tbsp oil
• 1 tsp ground turmeric
• 1 tsp cumin, ground
• ½ liter vegetable broth
• 200 g natural yogurt
• some chili powder
• some salt

Instructions

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

spicy and vegetarian

Peel the onion and garlic and dice finely. Peel and dice the sweet potatoes. Clean and wash the zucchini and cut into 0.5 cm thick slices. Wash the bell pepper and cut into bite-sized pieces. Clean the mushrooms, dry them if necessary, and leave them whole or cut them into pieces, depending on their size. Heat the oil in a pan and sauté the onion and garlic. Add the turmeric and cumin and sauté briefly. Add the sweet potatoes, zucchini slices, bell peppers, and mushrooms, and pour in the stock. Season with salt and chili powder and simmer over low heat for about 30 minutes, stirring occasionally, until the curry is nice and creamy. Add a little more stock if desired. Remove the curry from the heat, stir in the yogurt, and season to taste.