Adding some spice to those sweet potatoes....
1 organic sweet potato (peeled, halved and cut into 1 inch/2,5 cm pieces)
1 cup (240 ml) coconut milk
1 inch (2,5 cm) peeled ginger
2 tsp. (10 ml) ground cumin
1 1/2 tsp. (7,25 ml) ground coriander
1 tsp. (5 ml) each: red chile flakes and black pepper
3 Tbs. (45 ml) olive oil
2 onions (peeled and diced)
hot chili sauce
2 Tbs. (30 ml) organic sugar
6-8 leaves of chopped basil
1. In a blender or food processor, add red chile flakes, ginger, cumin, coriander, and black pepper into a paste.
2. Heat the olive oil in a pan over medium-heat.
3. Add the ginger mixture and onions, cook 3-4 minutes, stir frequently
4. Add coconut milk and sugar and bring to a boil.
5. Add sweep potatoes, stir and boil again.
6. Reduce heat to medium-low and simmer 25-30 minutes, until potatoes are tender.
optional: add some left-over vegetables from the refrigerator
7. Serve warm topped with basil
Serve 4
1 organic sweet potato (peeled, halved and cut into 1 inch/2,5 cm pieces)
1 cup (240 ml) coconut milk
1 inch (2,5 cm) peeled ginger
2 tsp. (10 ml) ground cumin
1 1/2 tsp. (7,25 ml) ground coriander
1 tsp. (5 ml) each: red chile flakes and black pepper
3 Tbs. (45 ml) olive oil
2 onions (peeled and diced)
hot chili sauce
2 Tbs. (30 ml) organic sugar
6-8 leaves of chopped basil
1. In a blender or food processor, add red chile flakes, ginger, cumin, coriander, and black pepper into a paste.
2. Heat the olive oil in a pan over medium-heat.
3. Add the ginger mixture and onions, cook 3-4 minutes, stir frequently
4. Add coconut milk and sugar and bring to a boil.
5. Add sweep potatoes, stir and boil again.
6. Reduce heat to medium-low and simmer 25-30 minutes, until potatoes are tender.
optional: add some left-over vegetables from the refrigerator
7. Serve warm topped with basil
