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