Sweet potato, zucchini, leek and onion vegetables

Ingredients for 2 servings:

• 1 m.-sized sweet potato(s)
• 2 m.-large zucchini
• 1 stalk(s) leek
• 1 large onion(s)
• 2 tbsp oil
• 250 ml vegetable broth or chicken broth
• 1 tbsp, ground Thai curry powder
• 3 tbsp coconut milk or crème fraîche
• 1 tsp, leveled salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

A wok is best for preparation. Peel the sweet potato and cut into 1 cm cubes. Wash the zucchini and, without peeling, cut it into quarters. Wash and slice the leek. Quarter the onion and slice it. First, fry the sweet potatoes in oil. After about 10 minutes, add the onions and zucchini, sprinkle with the Thai curry, and continue to sauté. Finally, add the leek. Stir occasionally and add more stock if desired. Cover and continue to sauté while stirring. There is enough liquid if there is about 2 cm left in the pot at the end. Add the crème fraîche or coconut milk and cook with the lid on for another 5 minutes over medium heat. Season with salt. I don’t think any side dishes are necessary, as the sweet potato is filling enough. If you like, you can serve it with fresh baguette.