The recipe for the soft wheat and sweet potato skillet with spicy coconut sauce

Ingredients for four people:

• 1 kg sweet potatoes

• 200 g soft wheat

• 1 head of broccoli

• 3 peppers (one per color)

• 1 red onion

• 200 g chickpeas (cooked)

• 4 spring onions

• 2 tbsp olive oil

• Salt, pepper

For the sauce:

• 1 tbsp margarine

• 1 onion, diced

• 400 ml coconut milk

• 2 tbsp flour

• 2 tsp ginger, finely diced

• 2 tsp salt

• 1 tsp sugar

• 2 tsp coconut flakes

• Chili, cardamom, garam masala

Preparation time: around 45 minutes

This is how it’s cooked: Peel and roughly dice the sweet potatoes. Remove the broccoli stalk. Then clean and cut the peppers, spring onions, and red onion into strips.

Blanch the sweet potatoes, soft wheat, and broccoli successively in salted water until everything is firm to the bite. Then sauté the vegetables in the skillet with oil. Add the chickpeas, soft wheat, and sweet potatoes. Add salt and pepper to taste.

Ginger, diced onion, and coconut flakes are then sautéed in the margarine and lightly dusted with the flour for the sauce.

The sauce is prepared in the last step.

Then cover with coconut milk and simmer. Arrange the vegetables on a plate and pour the sauce over the top. Voila!

Bon Appetit!