4 medium sized sweet potatoes (or 2-3 big ones)
1 long red chili
3 small potatoes
1 can of coconut milk
1 spoon of vegetable oil
2 pieces of garlic
1/2 tea spoon of turmeric and 1 tea spoon of curry powder
Dice the onions, the garlic and the chili. Add them in a warm pan (middle warmth) with hot vegetable oil in it and let it fry for a few minutes. Add the sweet potatoes which have been diced, and mix everything often. Add salt and pepper, half a tea spoon of turmeric. Let it become brown. Add the coconut milk and 300 ml of hot water in which you have diluted one cube of vegetable bouillon. Add the diced potatoes and the carrots. Add the curry powder. Let everything warm up so that the vegetables are cooked. When it is ready, blend everything and add some water if you want the consistency more liquid. Add crème fraiche or soya cream for vegans at the end in each person’s bowl. It is also possible to add some fresh ginger depending on your taste.