Vegan sweet potato Thai curry

Ingredients for 2 servings:

• 3 cm ginger
• 3 onions, red
• 350 g sweet potatoes
• 195 g basmati
• 1 tbsp rapeseed oil
• 1 ½ tsp curry paste, red
• 1 ½ lime(s), juice
• 280 ml vegetable stock
• 210 ml coconut milk
• 2 tbsp soy sauce
• some salt and pepper
• 6 sprigs coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and finely chop the ginger and onion, then place them in a bowl. Peel the sweet potatoes, cut them into approximately 2 cm cubes, and place them in a second bowl. Prepare the rice according to the package instructions. Heat the rapeseed oil in a non-stick pan over medium heat. Add the onion and ginger to the pan and fry until the onion cubes are translucent. Stir in the curry paste and lime juice. Add the vegetable stock, coconut milk, soy sauce, and sweet potato cubes to the pan and simmer for 10 to 15 minutes, until the sweet potatoes are cooked through. Season to taste with salt and pepper. Roughly chop the coriander. Serve the rice with the curry and garnish with the coriander.