sweet potato ginger curry
olive or avocado oil, for frying 1 onion, chopped 3 garlic cloves, crushed 5cm ginger, finely grated 5ml ground turmeric 15ml mild curry powder 500g sweet potato, cut into 1.5cm cubes 410g tin chopped tomatoes 30ml peanut butter 375ml vegetable stock handful coriander, chopped handful peanuts brown rice, to serve 1 Heat a splash of oil on medium-high and sauté the onion, garlic, ginger, turmeric and curry powder. Add the sweet potatoes, tomatoes, peanut butter and stock. Season.
2 Cover, bring to a boil and cook for about 20 minutes, stirring occasionally until sweet potatoes are cooked. Sprinkle with coriander and peanuts. Serve with rice.
beef, broccoli and cabbage stir-fry
45ml soy sauce 15ml honey 3 garlic cloves, crushed 5cm ginger, finely grated 1 chilli, sliced…
