Sweet potato stew with leeks, goat cheese and walnuts

Peel all potatoes and cut into equal pieces of about 4 cm. Cook in about 20 minutes until done.

Meanwhile, cut the goat's cheese into pieces. Chop the walnuts coarsely.

Heat the oil in a wok or frying pan and fry the vadouvan on low heat 2 min. Turn the heat medium and stir fry the leeks 5 min.

Drain the potatoes and crush them. Add the leeks and scoop.

Remove the pan from the heat and stir in half of the goat's cheese through the stew. Sprinkle with the walnuts and the rest of the goat's cheese.