Sweet Potato Curry with Chili Coconut Pita

For the patties, peel and finely dice 50 g onions. Clean 1/2 chili, finely dice. Mix flour, coconut flakes and a little bit of salt, add onions and chili, gradually knead together with 150 ml lukewarm water. Form 4 balls of dough on the spot. Heat a little oil in a large frying pan over medium heat. Press each ball into the frying pan with a spoon to form the thinnest possible patties and fry in the frying pan for 4-5 min on each side until light brown.

Peel the potatoes and cut them into 3.5 cm pieces. Peel 150 g onions and cut into narrow wedges. Clean 1 chili pepper and dice finely. Finely crush cardamom seeds in a mortar.

Heat about 4 tbsp oil in a wide saucepan. Sauté sweet potatoes and onions in it at high temperature. Fold in cardamom, chili, turmeric, paprika, cinnamon, mustard seeds and curry, roast for 1 minute more. Add coconut milk, clear soup and salt and make in open saucepan at high temperature for 15 minutes, stirring. Fold in juice of one lemon. Roughly chop the mint. Sprinkle the curry with the mint and bring to the table with the flatbreads.

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