Sweet Potato and Black Bean Curry

Ingredients
2 Tsp oil

1 large onion, finely chopped
3 cloves of garlic

1Tsp ginger, grated

700g sweet potato, cubed

1.5 Tsp curry powder

1 tsp ground cinnamon

400g coconut milk

200ml vegetable stock

300g cherry tomatoes

400g black beans

300g green beans

Method

Heat the oven to 200C.

Heat the oil, and par- cook the onion and sweet potato. The idea is to get a bit of colour onto the veggies.  Add the chopped garlic and ginger. Then add the coconut milk, stock, curry powder, lemon zest  and cinnamon. Transfer into an oven-proof dish and cook for 30 minutes.

Add the green beans and black beans, stir, and top with the tomatoes. Cook for another 20 minutes.

Serve with rice.

Notes

The original recipe used lemongrass instead of lemon zest, but I really don't like lemongrass. It also called for 400ml of stock, but this made the dish very, very runny.  

We are not a fan of HOT, so I cut the curry powder down from 3 Tsps to 2. Next time I make it, I'm going to try 1 and a half.

Update - eating curry on a regular basis increases ones tolerance for curry powder. We're back up to 2 tablespoons.

Mini Dauphinoise

 

Ingredients

800 g potatoes thinly sliced

4 tbsp double cream

4 tbsp grated fresh parmesan

cooking/olive oil spray

2 garlic cloves crushed/minced

Method

Pre heat oven to 200c.

Grease a 12 hole muffin tin with olive oil/cooking spray.

Add cream, parmesan, and garlic to potatoes and mix, making sure slices are well coated. Add salt and pepper to taste. Divide potato mixture evenly between muffin tin holes.

Bake for 50 mins or until potato is cooked through and the tops are crisp.