Sweet Potatoes in Nut and Ginger Sauce

7. March, 2009

This is a very colourful and a very healthy combination. Sweet potatoes, ginger and nuts are used extensively in Western Africa and make a very satisfying meal containing protein, fibre, vitamins and healthy fats. This is a recipe from the wonderful cafe in Covent Garden, called World Food Cafe. Well actually the recipe is from their book with the same name. The book's photography is absolutely breathtaking and everything I have cooked from it has tasted nice. This book is one of my favourite books and their cafe is one of our favourite places in London. Although I have only travelled through Eastern Africa, I hope to add Western Africa to my travels one day.

E-mail recipe

Print recipe

Add to Favourite Recipes

A very colourful combination, packed with vitamins and goodness

0 comments

This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free
Vegan

Sweet Potatoes in Nut and Ginger Sauce

Serves 4-6

Ingredients

4 garlic cloves, chopped finely
1 large onion, chopped finely
A small piece fresh ginger (similar to a large grape in size), peeled and chopped finely or grated
750 grams (28¾ oz) sweet potatoes, cut into small pieces (less than bite size)
450 grams (15¾ oz) cabbage, chopped fairly coarsely
400 grams (14 oz) plum tomatoes (fresh or tinned), chopped fairly coarsely
300 millilitres (10 fluid oz) pineapple juice (organic without added sugar)
4 tablespoons peanut butter (organic and without added sugar)
1 teaspoon ground paprika
1 teaspoon cayenne pepper
1 teaspoon coconut oil
Pinch of salt (Himalaya or sea salt) and pepper (black)

For the topping

2 carrots, peeled and grated coarsely
1 large beetroot, peeled and grated coarsely
2 bananas (ripe, but not over ripe), sliced fairly thinly
Handful fresh coriander leaves (optional), chopped fairly finely
4 tablespoons lime juice

Preparation

Start with the topping: Peel the 2 carrots and grate coarsely. Set aside.
Peel the beetroot and grate coarsely (use plastic gloves as they will colour your fingers). Set aside.
Slice the 2 bananas fairly thinly. Set aside.
Chop the handful fresh coriander leaves fairly finely. Set aside.
For the sweet potato combination: Peel the onion and the 4 garlic cloves and chop finely.
Peel the small piece of ginger (the skin is very thin, you can scrape it off with a teaspoon or a small knife) and chop very finely.
Was the 750 grams sweet potatoes and chop in small cubes (less than bite size). You can peel off the skin if you prefer.
Chop the 450 grams cabbage fairly coarsely.
Chop the 400 grams plum tomatoes fairly coarsely.
Now heat 1 teaspoon coconut oil in a large frying pan (or saucepan).
Heat the chopped onion for 5 minutes. Add a couple of tablespoons water to the frying pan if needed.
Add the garlic and ginger and heat for 3-5 minutes.
Add the cabbage and the sweet potatoes and heat for 15 minutes or until the sweet potatoes are tender.
Add 1 teaspoon ground paprika and 1 teaspoon cayenne pepper. Stir everything together.
Add the tomatoes and 300 millilitres pineapple juice.
Place the lid on the pan and let simmer for 15 minutes or until all the vegetables are tender.
Add the 4 tablespoons peanut butter and combine everything well together.
Add a pinch of salt and pepper.
Transfer everything from the pan, to a serving bowl.
Place the sliced banana on top. Add the grated carrots, followed by the grated beetroot.
Sprinkle 4 tablespoons lemon juice over the dish.
Serve with brown rice, lime wedges and chopped coriander leaves.