Wok-fried sweet potatoes in a spicy-sweet sauce

Ingredients for 4 servings:

• 1 can of tomatoes, chopped
• 1 can coconut milk
• ½ tbsp curry powder
• 2 bell peppers
• 3 sweet potatoes
• some lime juice, fresh
• n. B. Pineapple pieces, fresh
• 1 pinch(s) of sugar
• salt and pepper
• ½ pepper
• 1 tbsp peanut butter

Instructions

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

always succeeds

Peel the sweet potatoes and dice them. Halve and dice a fresh pineapple. Cut the bell peppers into long pieces and half the chili pepper into thin slices. Half the chili pepper is enough for a good amount of spice; if you prefer it less spicy, reduce the amount of chili pepper. Simmer the chopped tomatoes in a wok over medium heat. Season with a pinch of sugar, half to one tablespoon of curry powder, and some salt and pepper. Add the chili peppers, pour in the coconut milk, and add 1 tablespoon of peanut butter. Simmer the sweet potatoes and bell peppers in the sauce over low to medium heat. The vegetables will be tender after just 15 minutes. Add pineapple cubes to taste for the last 3-4 minutes. Season with freshly squeezed lime juice. This dish also makes a great soup (just add a little extra vegetables).