Vegetable curry with red cabbage salad

Preheat the oven to 200 ºC. Peel the sweet potatoes (also those from the fresh package) and cut them into cubes of 1½ cm.

Place them on a griddle covered with parchment paper. Halve the peppers from the package, remove the seeds and cut into pieces.

Peel the winter pins out of the fresh package, halve in length and cut into 1/2 inch wide slanted pieces. Peel the onions and cut them into pieces.

Place all vegetables in the sweet potato on the baking tray. Crumble the bouillón tablets from the fresh package and sprinkle over the vegetables.

Sprinkle with the oil and toast the vegetables for about 25 minutes in the middle of the oven.

Meanwhile, cut the red cabbage into thin strips and put in a bowl. Clean the lime and grate the green skin above it.

Squeeze out the fruit and put the juice together with the sugar in the cabbage. Mix with clean hands while firmly squeezing the coals. Let alone until use.

Remove the leaves from the sprigs of fresh mint and cut them into strips. Chop the cashew nuts coarsely.

Heat the red curry-paprika sauce with the coconut milk in a saucepan. Divide the sauce over the bowls or deep plates.

Spoon the roasted vegetables into the bowls. Divide the red cabbage and sprinkle with the fresh mint and cashew nuts.