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Classic Sweet Potato Casserole

This sweet potato and coconut cream stew is a glowing shade of orange with big, vibrant bursts of green kale and okra. As always for taste we have kicked it up with our Cuca Salts for Veggies-a real flavour bomb!

Ingredients

600 grams sweet potatoes, cut into 3 cm chunks
200 grams okra or green beans, halved
50 grams kale, roughly chopped
2 small onions, 1 roughly chopped
5 cm ginger, roughly chopped
3 cloves garlic, roughly chopped
1 small scotch bonnet chili
4 tbsp tomato purée
¾ cup crunchy peanut butter
2 tbsp sunflower oil
2 tsp coriander seeds, toasted and crushed
2 tsp cumin, ground
1 tsp black pepper, ground
½ cup coconut cream
3 cups vegetable stock
¼ tsp Cuca Salts for Veggies
coriander (to serve)
lime wedges (to serve)

Method

  1. Put half the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.
  2. Heat a casserole dish over a medium heat and add sunflower oil.
  3. Fry the other half of onion with Cuca Salts for Veggies for 5 minutes until softened. Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.
  4. Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.
  5. Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes.
  6. Add okra and kale, cook for another 10 minutes with the lid off if you prefer a thicker sauce.
  7. Scatter the coriander to serve and adding a squeeze of lime as a garnish. You can serve it alongside rice or potatoes.