Vegan sweet potato curry with couscous

Ingredients for 6 servings:

• 800 g sweet potatoes
• 400 g Hokkaido pumpkin(s)
• 400 g chickpeas from the jar
• 800 ml coconut milk
• 3 onions, red
• 3 spring onions
• 3 bell peppers, red or yellow
• 250 g tomatoes, small
• 125 g sugar snap peas
• 2 cm ginger, fresh
• 2 cloves garlic
• 2 tbsp, heaped tomato paste
• 2 tsp, heaped curry paste, red
• 1 tsp, heaped curry
• 1 tsp turmeric
• 15 leaves of fresh basil
• 1 tbsp, heaped mint, dried
• 1 lime(s), the juice
• 100 g cashew nuts
• 2 tbsp, heaped coconut oil
• 1 tbsp, heaped parsley, dried
• 250 g couscous
• 800 ml water
• 2 tsp, heaped vegetable stock
• 2 tbsp peanut oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

very rich in protein

Dice the red onion, finely chop the garlic, ginger, and spring onions. Wash, deseed, and dice the pumpkin and bell peppers. Peel the sweet potato and also dice them. Drain the chickpeas. Wash the snow peas, cutting them in half if necessary. Heat coconut oil in a frying pan. Sauté the onions, spring onions, garlic, and ginger for about 3 minutes. Add the bell peppers, sweet potatoes, and pumpkin and fry. Add the tomato paste, curry paste, curry powder, and turmeric and fry for another 3-4 minutes. Pour in the coconut milk and bring to a boil. Season with salt and pepper. Add the chickpeas and simmer for another 15 minutes. Finely chop the basil. Halve or quarter the tomatoes, depending on their size. Carefully stir in the basil, mint, parsley, tomatoes, snow peas, and cashews. Let stand for another 3-4 minutes. Finally, season with lime juice. Place the couscous in a large bowl. Sprinkle the vegetable stock over it. Bring the water to a boil and pour it directly over the couscous. Stir gently and let it swell for about 5 minutes. Then add the peanut oil and stir until well combined. Add a little more salt if necessary.