An easy vegetarian supper with Thai influences to serve with rice. The recipe is from the excellent ” Dominique’s Kitchen” by Dominique Woolf.
Ingredients
- 1 fat lemongrass stalk
- 1 onion peeled and finely chopped
- 3 garlic cloves crushed
- 1 tbsp grated ginger
- 700 g sweet potatoes, skin on cut into 2-3 cm pieces
- 2-3 tbsps curry powder whichever heat you prefer
- 1 tsp ground cinnamon
- 1 x 400 ml tin coconut milk
- 400 ml veg or chicken stock or water
- 300 g cherry tomatoes
- 1 x 400g tin black beans drained
- 75 g green beans trimmed and halved
- rice to serve
Servings:
Instructions
- Preheat the oven to 200 C, !80 Fan, Gas 6. Remove the tough outer leaves from the lemongrass and trim off the top end. Bash it with the end of a rolling pin then chop as finely as possible.
- Put the lemongrass , onion, ginger and garlic in a large oven dish or tray. Add the sweet potatoes then sprinkle over the curry powder, cinnamon and a teaspoon of salt.
- Pour in the coconut milk then the stock or water and stir until well mixed. Add the cherry tomatoes on top- keep them on the vine if this is what you have. Place in the oven for 30 minutes.
- REmove from the oven and add the black and green beans. Cook for another 15-20 minutes or so until the sweet potato is soft. Check seasoning and add salt and pepper as needed. Serve with rice.
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