Sweet potatoes with peanut sauce

Ingredients for 2 servings:

• 400 g sweet potatoes
• 60 g onion(s), red
• 100 g peanuts, unsalted, roasted
• 100 g mushrooms
• 1 large tomato(s), approx. 150 g
• 1 tsp, grated Thai curry powder
• 250 ml vegetable stock
• 2 tbsp rapeseed oil for frying
• some salt and pepper, from the mill

Instructions

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

Recipe from Uganda, vegetarian, vegan

Cut the sweet potato into approximately 1 cm thick slices and boil in lightly salted water for approximately 10 minutes, not too soft. Grind the unsalted and roasted peanuts into a flour in a blender. It’s best to place the nuts in the freezer for approximately 1 hour before blending. Slice the mushrooms. Blanch the tomato and peel off the skin. Dice the flesh and set aside. Slice the onion. Heat the oil in a pan and fry the onions, add the curry powder and sweat lightly. Deglaze with the broth. Add the mushrooms and peanut flour, bring to a boil, and season with salt and pepper, if desired. Finally, add the diced tomatoes and heat through. Serve with the sweet potatoes.