Directions:

1. Peel sweetpotatoes and cut them into 2 cm cubes.
2. Wash and seed the peppers and cut them into 2 cm cubes. Clean the leek and cut into small rings.
3. Heat a tablespoon of oil in a pan or saucepan and fry the vegetables.
4. Deglaze with vegetable stock and let it cook.
5. Mix the coconut milk with the water and add the spices to taste. Allow to simmer until serving.
6. Sprinkle some parsley on top. Serve with rice or couscous.

Preparation time: 35 minutes