Roasted Sweetpotato and Kale Stew

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Ingredients:
4 tbsp olive oil
1 x 400g tinned tomatoes
1 x 400g coconut milk
1 white onion
2 garlic cloves
1/2 tsp chilli
1 tsp cumin
1 tsp turmeric
A handful of fresh corriander
1 large sweet potato
5 new baby potatoes
2/3 cup of quinoa

Method:
This recipe actually makes enough stew for four meals but the quinoa portion I’ve used will serve two. I usually make this meal for me and my sister or a friend and then leave the other half of the stew for dinner the next night.

Pre heat the oven to two hundred degrees (I find that roasting vegetables on two hundred as opposed to one hundred and eighty makes them amazing and crispy). Cut the sweet potatoes and new potatoes into even cubes/slices, drizzle on two tbsp’s of olive oil and sea salt and roast in the oven for forty minutes until golden brown and crispy. Heat the oil in a large pan over a medium heat. Chop the onion into small pieces, add a pinch of salt and cook until soft (about five minutes). Next add the garlic, chilli, cumin and turmeric (you develop more flavour by adding the spices directly to the onions). Stir occasionally for several minutes. Add the tomatoes, coconut milk, fresh corriander and de stemmed kale and let simmer on a low heat.

Pour two thirds of cup of quinoa into a pan with two cups of water. Bring to the boil and then turn down the heat, stirring occasionally for ten to fifteen minutes. These measurements create a risotto type quinoa.

Once the vegetables are roasted then pour them into the curry.

 

 

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