Rainbow Curry 3
photo by LucyS-D
- Ready In:
- 45mins
- Ingredients:
- 21
- Serves:
-
5
ingredients
- 2 large sweet potatoes, thickly sliced and parboiled
- 1 small swiss chard, medium sliced
- 2 medium carrots, medium sliced
- half an onion, thinly sliced
- 4 sliced peppadew peppers
- half a cup tinned bamboo shoot
- 236.59 ml canned chick-peas
- oil (for frying)
- 236.59 ml water
- 14.79 ml peanut butter
- 14.79 ml soy sauce
- 14.79 ml mango achar
- 14.79 ml veggie instant bouillon granules
- 29.58 ml pumpkin, pips
- 14.79 ml sesame seeds
- 14.79 ml favorite curry powder
- 4.92 ml garam masala
- 4.92 ml ground cumin
- 9.85 ml yellow mustard seeds
- 4.92 ml ground turmeric
- salt
directions
- toast spices and seeds in hot oil.
- add onions stirfry until par cooked.
- add remaining veggies.
- stir in veggie stock powder, mango achar, soy sauce and peanut butter.
- add water and simmer until sweet potato is soft,
- adding more water if required.
- stir occasionally to prevent sticking to pot.
- add salt to taste.
- serve on a bed of basmati with fruit chutney as a condiment.
Questions & Replies
Got a question?
Share it with the community!
Reviews
RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
Vegan
I am South African and love international foods
I love spiritual journeys
Interested in Ayurveda
Yoga teacher
Artist and poet
website: www.hummingbirds.co.za