Rainbow Curry 3

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 7

This recipe is very flavorsome and nourishing.

Ingredients:

2 large sweet potatoes, thickly sliced and parboiled

1 small swiss chard, medium sliced

2 medium carrots, medium sliced

half an onion, thinly sliced

4 sliced peppadew peppers

half a cup tinned bamboo shoot

1 cup canned chick-peas

oil (for frying)

1 cup water

1 tablespoon peanut butter

1 tablespoon soy sauce

1 tablespoon mango achar

1 tablespoon veggie instant bouillon granules

2 tablespoons pumpkin, pips

1 tablespoon sesame seeds

1 tablespoon favorite curry powder

1 teaspoon garam masala

1 teaspoon ground cumin

2 teaspoons yellow mustard seeds

1 teaspoon ground turmeric

salt

Directions:

1. toast spices and seeds in hot oil.
2. add onions stirfry until par cooked.
3. add remaining veggies.
4. stir in veggie stock powder, mango achar, soy sauce and peanut butter.
5. add water and simmer until sweet potato is soft,
6. adding more water if required.
7. stir occasionally to prevent sticking to pot.
8. add salt to taste.
9. serve on a bed of basmati with fruit chutney as a condiment.

By RecipeOfHealth.com