Tomato and sweet potato curry

Ingredients for 3 servings:

• 1 small sweet potato(s)
• 1 can tomatoes, chopped
• ½ pack of pureed tomatoes
• 1 tsp, heaped Thai curry paste, red
• 1 tsp paprika powder
• 2 tsp broth
• 1 tbsp curry powder
• e.g. chili powder
• e.g. garlic powder
• some honey if needed

Instructions

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

vegetarian and for student budgets

Combine approximately 0.5 liters of water with 1 teaspoon of stock, a little paprika powder, and, if desired, a little chili powder in a saucepan and bring to a boil. Meanwhile, peel the sweet potato and cut it into cubes. Once the water is boiling, cook the sweet potato cubes in the seasoned water for about 10 minutes. Drain all but a small amount of the water. Return the pan with the sweet potatoes to the stove and bring to a boil over high heat with the chopped tomatoes and half the pack of tomato puree. Now add the curry paste, the remaining teaspoon of stock, and a little curry powder to the pan. Continue boiling until everything has a thick consistency. Season to taste with salt, pepper, garlic, chili powder, etc. If it’s lacking sweetness, add a little honey. Serve with rice or noodles.