Sweet potato stew

Ingredients for 4 servings:

• 1 large sweet potato(s)
• 2 bell peppers, red
• 2 carrots
• 4 onions
• some oil for frying
• 2 tbsp flour
• 2 tbsp butter
• 2 small cans of tomato paste
• some paprika powder
• 1 liter vegetable broth
• 4 sprigs of thyme
• 1 handful of almond flakes
• 1 cup sour cream
• 1 bunch parsley, chopped
• 2 handfuls of baby spinach
• some pumpkin seed oil
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Peel and dice the sweet potatoes, bell peppers, and carrots. Peel and finely slice the onions. Fry everything in a large pot with a little oil for 2-3 minutes. Dust with flour, then add the butter, tomato puree, paprika, salt, pepper, and tomato paste and mix. Deglaze with vegetable stock, add the thyme sprigs, and simmer covered for about 20 minutes, until the vegetables are soft and the liquid has thickened slightly. Meanwhile, toast the flaked almonds in a pan without fat. Mix the sour cream with chopped parsley, salt, and pepper. Once the vegetables are soft, remove the thyme sprigs. Add the baby spinach and fold in until it breaks down. Season the stew with salt and pepper. Serve with the parsley-infused sour cream, flaked almonds, and pumpkin seed oil.