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Preparation Time : 15
Cook Time : 30
Total Time : 45
2large sweet potatoes, thickly sliced and parboiled
1small swiss chard, medium sliced
2medium carrots , medium sliced
half an onion , thinly sliced
4 sliced peppadew peppers
half a cup tinned bamboo shoot
1cup canned chick-peas
oil (for frying)
1tablespoon peanut butter
1tablespoon soy sauce
1tablespoon mango achar
1tablespoon veggie instant bouillon granules
2tablespoons pumpkin , pips
1tablespoon sesame seeds
1tablespoon favorite curry powder
1teaspoon garam masala
1teaspoon ground cumin
2teaspoons yellow mustard seeds
1teaspoon ground turmeric
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.
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