Sweet potato ragout with coconut milk

Ingredients for 2 servings:

• 500 g sweet potatoes
• 200 g carrot(s)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 250 ml coconut milk
• 100 ml vegetable stock
• 2 tbsp sunflower oil or olive or sesame oil
• 2 tbsp tomato paste
• 1 tsp paprika powder, hot
• 3 tsp curry powder
• e.g. chili powder
• n. B. Salt
• n. B. Peanuts, salted (optional)

Instructions

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

sweet, simple, vegan ragout

Peel the sweet potatoes and carrots and cut into approximately 2-3 cm cubes. Peel and finely chop the onion. Finely chop the garlic or press it through a garlic press. In a sufficiently large pot, heat the oil (I used sunflower oil, but olive or sesame oil would also be delicious, depending on your taste) over medium-high heat and sauté the onions and garlic. Add the sweet potato and carrot cubes and fry for 3-4 minutes. Add the tomato paste and curry powder, mix well, and fry for 1 minute. Then deglaze with the vegetable stock and coconut milk. Simmer for approximately 10-15 minutes over medium-low heat, stirring regularly. Season with paprika, chili powder, and salt. Add peanuts, if desired (make sure you use less salt if you use salted peanuts). If you’d like a side dish with this recipe, I recommend lentils or rice.