Sweet Potatoes in a Cayenne, Ginger and Peanut Sauce
from World Food Café by Chris and Carolyn Caldicott
4 tbsp sunflower oil
1 large onion, cubed
4 garlic cloves, crushed
2-inch piece ginger, peeled and minced
1 ¾ pounds sweet potatoes, peeled and minced
1 pound white cabbage, cubed (edited - I just used regular cabbage)
2 tsp paprika
1 tsp cayenne pepper
1 ¾ cups (14 ozs) chopped plum tomatoes
1 cup pineapple juice
½ cup smooth peanut butter
salt & pepper to taste
Garnish (I don’t think this is optional – it really makes the dish)
2 carrots, peeled and grated
2 beets, peeled and grated
2 bananas, peeled and sliced
juice of 1 lime
handful of fresh cilantro leaves, chopped (Or Not – I didn’t)
Heat oil in a large pan.
Saute onion until soft, add garlic and ginger, saute until fragrant, then add sweet potatoes and cabbage.
Add spices when the vegetables are starting to soften and stir to coat.
Add tomatoes and pineapple juice, cover and let simmer until fully cooked.
Stir in the peanut butter, season to taste.
Toss carrots, beets and bananas with lime juice.
I pass the garnish and the cilantro on the side.
Tastes excellent on brown rice.
It hasn't been all Princess, all the time over here. The Suri Raku stole has become my 'rest' knitting at home and it's showing real progress! I am almost ready to start joining the squares.