Sweat the onions, garlic and ginger in the olive oil and margarine for about 5 minutes. Add the sherry and sugar and continue cooking until the mixture is thick and sticky, about 5 minutes. Add the water, sweet potatoes, carrots, soy sauce, tomato paste, sesame seeds, chili flakes and coconut milk.

Simmer until all the vegetables are soft, about 1 hour. Add more water only if necessary. Purée with a hand blender.

Fry the cubed Polony in a little bit of oil until crispy and set aside.

Add the coriander, cumin seeds and lemon juice. Serve hot with sesame seeds, coconut, Polony and sautéed sweet potatoes.