Vegan Thai curry with sweet potatoes

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 onion(s)
• 3 cm ginger
• 2 garlic cloves
• 4 small Thai chili peppers, optional
• 2 tbsp curry paste, vegan
• 200 g green beans
• 1 bell pepper(s), red
• 1 sweet potato(s)
• 400 ml coconut milk
• 400 ml vegetable stock
• 1 tbsp palm sugar or coconut blossom sugar
• 1 tbsp lime juice
• 2 tsp seasoning sauce, e.g. Healthy Boy Seasoning Sauce or Soy sauce
• 100 g baby spinach
• 1 handful of Thai basil leaves
• olive oil
• Salt

Instructions

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

Finely dice the onions. Grate or finely dice the ginger. Press or finely dice the garlic. Slice the Thai chilies into rings. Cut the green beans into approximately 4 cm pieces. Roughly dice the bell pepper. Dice the sweet potato. Briefly sauté the onion, ginger, and garlic in olive oil. Add the curry paste and fry briefly. Add the green beans, bell pepper, chili, and sweet potato. Deglaze with coconut milk and stir until the curry paste is completely dissolved. Add the vegetable stock and simmer until the vegetables are cooked through. Season to taste with palm sugar/coconut blossom sugar, lime juice, and seasoning sauce, and add a little salt if desired. Add the baby spinach and basil just before serving and simmer for one minute. Serve with jasmine rice. Tips: The curry paste used also determines the color of the curry. I personally prefer green curry paste because it is usually the hottest. However, a red or yellow curry paste also works if you prefer it a little less spicy. Of course, the amount of chilies can also be adjusted to control the spiciness. If you don’t have access to palm sugar or coconut blossom sugar, you can substitute whole cane sugar in a pinch. If you don’t have access to Thai basil, you can use regular basil instead.