Fruity Curry of Sweet Potatoes with Hints of Coconut and Peanut

2 SERVINGS

Ingredients for stir-fry vegetables

250 g/8.8 oz. sweet potatoes
8 tbsp. BIO PLANÈTE Wok Oil
2–3 carrots
4 leaves of chard
salt + pepper
3 tbsp. black sesame seeds

Ingredients for sauce

2 tsp. fresh ginger
1 clove of garlic
200 ml / 1 cup water
200ml /1 cup mango purée
2 tsp. curry paste
2 tsp. curry powder
2 tbsp. coconut cream


Peel, cut into halves, and julienne the sweet potatoes. Using 4 tbsp. BIO PLANÈTE Wok Oil, stew sweet potatoes in a wok until almost done. Meanwhile, cut carrots into strips and add them to the wok along with the remaining oil. Wash and drain the chard, cut into strips. Add only the stalks and put the leaves aside. For the sauce, finely chop ginger and garlic, add with water, mango purée, curry paste and -powder, and coconut cream to the wok and toss. Season to taste with salt and pepper.  Fold in chard leaves shortly before taking the wok off the heat and sprinkle with black sesame seeds.