For the curry paste the shallot, clove garlic, chilli pepper, turmeric, ginger and coriander roots finely dice. Place all the ingredients in a blender and mash. If necessary, add some coconut oil. The curry paste is well sealed in the refrigerator for at least 14 days.
Chest the finely diced onion in coconut oil until glassy, add the sweet potato cubes and the Vitelotteslices and fry briefly. Deglaze with the coconut milk. Simmer with the lemon feasts over a medium heat for about 10 minutes.
Add fenugreek leaves to the curry and season with the curry paste and salt, depending on your taste. Simmer for about 5 minutes.
Meanwhile, fry the Flower Sprouts in coconut oil from all sides.
Before serving, add the lemon juice to the curry. Arrange the curry in bowls and garnish with the Flower Sprouts, coconut chips and coriander.