- Peel sweetpotatoes and cut them into 2 cm cubes.
- Wash and seed the peppers and cut them into 2 cm cubes. Clean the leek and cut into small rings.
- Heat a tablespoon of oil in a pan or saucepan and fry the vegetables.
- Deglaze with vegetable stock and let it cook.
- Mix the coconut milk with the water and add the spices to taste. Allow to simmer until serving.
- Sprinkle some parsley on top. Serve with rice or couscous.
Preparation time: 35 minutes