Creamy vegan curry with sweet potato

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



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

Source: Leukerecepten by leukerecepten-nl.
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