For the Stew

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1 onion

1 garlic clove

5 g ginger

1 tbsp sesame oil

400 g sweet potatoes

200 g carrot

600 ml vegetable broth

100 g spinach

100 ml vegan cream (e.g., coconut)

2 tbsp soy sauce

Cayenne pepper

Salt

Pepper

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Tempeh & Garnish

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200 g curry tempeh

1 tbsp sesame oil

1 lime

1 hot pepper

1 Tbsp sesame seeds

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Preparation

1. Peel and finely chop the onion, garlic and ginger. Wash, peel and cut the sweet potatoes into bite-sized pieces. Wash the carrots, peel if necessary and also cut into bite-sized pieces.

2. Heat the oil in a large saucepan on medium heat. Steam the onions until translucent. Add the carrot and sweet potato pieces together with the ginger and garlic and fry for 2-3 minutes. Prepare the vegetable stock and use it to deglaze the contents of the pot. Cover everything and simmer for 10-15 minutes on low heat until the vegetables are cooked (pierce with a fork to test). If necessary, add the stock or water. Stir occasionally.

3. In the meantime, cut the tempeh into bite-sized cubes. Wash the lime and cut in half. Squeeze half and cut the rest into wedges. Wash, clean and drain the spinach. Wash the chili, cut in half, core and finely chop.

4. Heat the oil in a pan on medium heat. Fry the tempeh on all sides until crispy.

5. Now add the spinach to the stew and simmer for 1-2 minutes until it has collapsed. Stir in vegan cream and soy sauce. Then season the stew with lime juice to taste, cayenne pepper, salt and pepper.

6. Finally, distribute the stew and tempeh cubes in bowls. Serve sprinkled with sesame seeds and chopped chili. Serve with lime wedges.