Friday, 19 October 2012

Sweet Potato & Coconut Stew

Serves 2:
Potatoes (150g - cubed)
Sweet Potatoes (150g - cubed)
Carrots (150g - cubed)
Bay Leaves (2)
Ginger (fresh - 2 small cubes)
Corianders (1 tsp - powder)
Tomato Purée (1 tbsp)
Water (200ml)
Olive Oil (1tsp)
Coconut milk (2 tbsp)

1) For the stew, heat the oil in a frying pan and add the potato, sweet potato, carrot and sauté for 2-3 minutes.
2) Add the tomato, bay leaves, ginger, corianders and water, stirring well. Simmer until the potato is cooked through.
3) Add the coconut milk, cinnamon, salt and pepper. Cook gently for 2 minutes.

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