Sweet Potatoes, Coriander, Garlic and Coconut Milk, just remind me of my business trip to the North of Brazil, A fully certified Organic and Macrobiotic retreat. My dish brings all these ingredients together with local flavours, slowly cooked and so very delicious. Can be served as a main or side.
Recipe (serves 4–6)
4–6 Sweet Potatoes
1 Tin of Coconut Milk
2 Medium Red Onions
2 Garlic Cloves
1 Teaspoon of Coconut Oil
A pinch of Cumin
¼ Tsp ground Ginger
¼ Tsp Nutmeg.
500 ml of Vegetable(or Chicken) Stock
4 Garlic Cloves
1 Bunch of Coriander
4 Tbsp Olive Oil
Dice Red onions in a Paysanne, and melt gently in slow cooker with lid on (10 minutes) with 2 cloves of garlic in 1 Teaspoon of Coconut oil. Add Cumin, Ground Ginger, and Nutmeg.
During that time, peel and dice Sweet Potatoes. Place in slow cooker with melted onions. Colour gently.
Add 450 ml of Organic Coconut Milk. 500 ml of vegetable stock.
Simmer for 2–4 hours, or until all liquid is absorb/thick enough.
Make Coriander Sauce:
Place 4 cloves of garlic in a food processor and 1 bunch of coriander, pea-size ginger, 4 Tbsp Olive Oil. Blitz until coriander is finely chopped (20 – 40 sec max.). Drizzle over Sweet Potato Stew. Serve.
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Olivier is a Michelin-Star trained chef, also a student in Nutrition and Naturopathy, embracing fully his passion for good food and healthy eating. He should graduate July 2016.