Sweet potato stew with yogurt

Ingredients for 4 servings:

• 1 sweet potato(s)
• 1 can chickpeas
• 1 bunch of soup vegetables, including only celery and leek
• 1 onion(s)
• 2 garlic cloves
• 1 tbsp tomato paste
• 1 tbsp coriander leaves, dried
• 1 tsp, leveled curry powder
• 300 ml water
• 200 ml tomatoes, pureed
• Thyme, dried
• Basil, dried
• 300 g yogurt
• Salt

Instructions

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

Finely chop the onion and press the garlic. Dice the sweet potato and celery, and cut the rinsed leek into half rings. Drain the chickpeas. Sauté the onion and garlic in rapeseed oil until translucent. Briefly fry the coriander, curry, and tomato paste. Then gradually add the vegetables and chickpeas and heat everything through. Add 200 ml of passata and carefully pour in water until the vegetables are almost covered; they shouldn’t float. Cook uncovered in a saucepan over medium heat, stirring, until the sweet potato is tender. Reduce the heat to taste and add salt if needed. Divide the sweet potato stew among plates. Pour a generous dollop of natural yogurt over the top. Garnish with thyme and basil.