Vegan carrot and sweet potato curry

Ingredients for 2 servings:

• 1 sweet potato(s)
• 2 large carrots
• 1 bell pepper(s)
• 1 onion(s), red
• 6 cherry tomatoes
• some oil for frying
• 200 ml tomatoes, pureed
• 200 ml coconut milk, reduced fat
• 1 shot of cream substitute (vegan whipped cream)
• 1 tsp Madras curry powder
• 1 tsp Ras el Hanout
• salt and pepper
• n. B. Pepper
• n. E. Harissa paste or curry paste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel the sweet potato, halve it, and cut it lengthwise into 0.5 cm thick strips. Cut these crosswise into 1.5 cm cubes. Peel the carrots, quarter half lengthwise, and cut them into 0.5 cm pieces. Wash the bell pepper, remove the seeds, and cut them into approximately 1.5 cm pieces. Dice the red onion. Halve or quarter the cherry tomatoes, depending on their size. Heat a little oil in a pan. Fry the sweet potato strips, carrot cubes, and red onion cubes for about 5-10 minutes over medium heat (the vegetables should still be firm to the bite). Add the bell pepper pieces and fry for another 3 minutes. Deglaze with the passata and coconut milk. Add a dash of vegan whipped cream. Add the curry powder and ras el hanout and mix well. Add the cherry tomatoes to the pan. Let the finished dish simmer for about 5 minutes. Finally, season with salt and pepper. Tip: If you like it a little spicier, either cut a pepper into it or add 1 teaspoon of harissa paste or curry paste.