Sweet potatoes with colorful carrots and peppers

Ingredients for 4 servings:

• 500 g sweet potatoes
• 500 g carrot(s), colored, alternatively normal
• 1 bell pepper(s), red
• 3 onions
• 2 garlic cloves
• 3 gherkins
• 4 tomatoes, dried in oil
• 2 tbsp olive oil
• 1 piece(s) of ginger root, approx. 1 cm
• 150 ml vegetable stock
• 1 tbsp, heaped Ajvar, hot
• 4 tbsp, heaped Ajvar, mild
• 4 tbsp, heaped tomato paste
• 1 tsp, heaped smoked salt
• 2 tsp, heaped curry powder
• 2 tsp, heaped paprika powder, sweet
• 1 tsp, leveled turmeric

Instructions

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

vegetarian

Cut the onions into eighths and the garlic into thin slices. Peel the carrots and sweet potatoes and cut into 1 cm cubes. Heat the oil and fry the onions with the garlic for 5 minutes. Add the carrots and potatoes and fry while stirring. Add the vegetable stock, ajvar, tomato paste, smoked salt, paprika, curry powder and turmeric and simmer for about 15 minutes until the vegetables are tender. Meanwhile, quarter the bell pepper, remove the seeds and membranes and cut into 2 cm strips. Dice the ginger, slice the tomatoes and finely dice the gherkins. Add everything to the pot and cook for another 5 minutes. Season to taste with the spices. Serve with ciabatta.