Sweet Potato and Beetroot with Coconut

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Mandy Hoffeldt

ingredients

Ingredients

• 30ml groundnut or olive oil
• 450g sweet potatoes peeled and cut into thick stips or chunks
• 4 beets (or replace with 450g butternut) cooked, peeled and cut into wedges
• 450g small red or yellow onions, halves
• 1tsp coriander seeds, lightly crushed
• 3-4 fresh whole red chillies
• salt and pepper
• chopped coriander to garnish

For the Paste

• 2 large garlic cloves chopped
• 1-2 green chillies, seeded and chopped
• 15ml chopped fresh root ginger
• 3tbsp chopped fresh coriander
• 75ml coconut milk
• 2tbsp ground nut oil or olive oil
• grated rind of half a lime
• 1tsp agave syrup

See full recipe

Source: Taken from 'The Ultimate Book of Vegan Cooking', Tony and Yvonne Bishop-Westen, page 189

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