sweet potatoes, peeled and chopped into chunks
pods, crushed, husks discarded
deseeded and sliced (I use 1 red and 1 yellow)
green beans, topped, tailed and halved
in the peppers and cook for a further 8 minutes before adding the turmeric, garam masala, nutmeg and almonds. Stir through the spices and cook for a further minute or so, then add the saffron, coconut milk, bay leaf and stock cube. Bring to the boil, then turn down the heat and allow to simmer for about 20 minutes, adding the green beans 10 minutes before the end of the cooking time.
the curry is simmering, put the cashews into a dry frying pan on a low
finish, stir through the fresh coriander. Serve with rice, and sprinkle the remaining cashews over the top.
The method I use to make this Roast SweetPotato and Red Pepper Soup has become one of my favourite ways of making a quick and tasty soup, perfect when you want something that can be prepared with the minimum of fuss
1350g of chopped sweetpotato. 1Add the parsnip, sweetpotato, onion and garlic to a bowl, spray with spray oil, then add the paprika, cumin, chilli powder and cayenne and toss to coat. 1Heat the stock and then add to a blender along with the roasted vegetables (or you can use an immersion stick blender)
500g sweetpotatoes, peeled and cut into chunks Sweetpotatosweet po-tate-toe Sweetpotatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…. 1100ml crème fraîche, plus extra to serveHeat oven to 220C/200C fan/ gas 7 and put the sweetpotatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. 1Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth
It was then I knew that I would be making soup with the sweetpotato I had at home. I wanted to keep the veg nice and chunky, so blended the sweetpotato with the stock first and then transferred it back to the saucepan with the vegetables
This recipe offers roasted parsnip and sweetpotato, glazed with aigre-doux sauce. The combination of slightly charred edges on the crisp roasted vegetables and the sauce is a smoky, sweet and sour flavour with flecks of chilli heat that makes this a nice side dish for a simply flavoured main course
I chose to make the roasted pork loin as I perceived this recipe as healthy, I'm unsure whether it was after I added the garlic butter, but nevertheless it was easy to prepare and the oven does the majority of the work