Sweet Potato Curry with Coconut Peanut Sauce

For the potato-carrot mixture, sauté sweet potatoes and carrots briefly in hot oil and cook in a 160 °C oven while preparing the sauce.

For the coconut-peanut sauce, gently saute the onion, garlic, ginger, curry, habibi spice and masala in hot oil for about 5 minutes until fragrant, add the tomato paste and pour in the coconut milk. Reduce to desired consistency and then strain.

In between, briefly roast the peanuts and add to the sauce.

Season to taste with coriander and sambal oelek.

Finally, mix the potato-carrot mixture with the coconut-peanut sauce and serve the curry with kimchi or basmati rice.

Preparation Tip:

Like the potato, the sweet potato (batata) is a vegetable for pretty much all occasions, although it is not related to the potato. It tastes sweet, like a mixture of potato and carrot. Its phytochemical caiapo lowers fasting blood sugar levels, which makes it particularly suitable for diabetics.

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