Creamy vegan curry with sweet potato

A delicious creamy sweet potato curry made with even more colourful vegetables and peanut flavour. Serve with rice or naan bread.

20 M + 35 M

The difficulty level of this recipe is: medium.

Ingredients

For 4 people

• 1 tablespoon olive oil
• 1 onion
• 3 cloves of garlic
• 1 red pepper
• 0.5 teaspoon ginger powder
• 1 teaspoon turmeric
• 1 teaspoon cumin powder
• 1 teaspoon paprika powder
• 0.5 teaspoon black pepper
• 2 carrots
• 2 sweet potatoes
• 0.5 zucchini
• 250 g cherry tomatoes
• 250 ml vegetable stock (Maggi)
• 1 can coconut milk (Go-Tan)
• 2 tablespoons peanut butter
• 50 g red lentils (Bonduelle)
• 1 can of chickpeas (Bonduelle)
• 150 g fresh spinach
• sesame seeds
• fresh parsley

Preparation

1. Cook the rice according to the instructions on the package. Then drain and set aside.
2. Slice the carrots, peel the sweet potato and cut it into cubes. Cut the courgette and cherry tomatoes into (half) slices.
3. Chop the onion, finely chop the garlic cloves and cut the red pepper into rings.
4. Heat olive oil in the pan and fry the onion, garlic and red pepper briefly.
5. Add the ginger powder, turmeric, cumin powder, paprika powder and black pepper and fry the spices for 1 to 2 minutes.
   
6. Add the vegetables, fry for 3-5 minutes, then add the vegetable stock and coconut milk.
7. Finally, add the red lentils and stir everything well.
8. Bring to a boil and simmer over low heat for 20-25 minutes, or until vegetables are tender and red lentils have fallen apart, stirring frequently.
9. Add the peanut butter, chickpeas and fresh spinach in the last 5 minutes. Stir well through the curry.
   
10. Divide the curry over the (deep) plates and serve with the rice.
11. Garnish with sesame seeds, fresh parsley or coriander and some red pepper rings.