Friday, 9 November 2012

Sweet Potato Stew - Vegetarian


2 medium Sweet potatoes
2 Capsicum; green or red
1 large Onion
4 cloves Garlic
2 tablespoons Vegetable oil
1 tablespoon Ground cumin
1 teaspoon Salt
1/4 teaspoon Black pepper
4 large ripe Tomatoes
2 fresh Red Chillies
2 Dry Kashmiri Chillies
1/2 cup Coriander; chopped
1 can (16 oz)Black beans

Stew Preparation

Preheat the oven to 200 C. Lightly oil a baking sheet.

Peel the sweet potatoes and cup into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.

While the vegetables roast, puree the tomatoes, Fresh chilly, and Coriander in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-corriander sauce and the black beans. Top with crushed Kashmiri chillie and return to the oven until hot, about 10 minutes.

A few minutes before serving, warm some Goan Poie / Flat Bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm bread on the side.

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