highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
Because I have made this twice lately and it's brilliant.

This recipe is: vegetarian, vegan, gluten free unless your mustard is glutenous for some reason
This recipe is not: really a balanced one-dish main meal on its own, although it's getting more like it since i added the beans in
This recipe requires: time, faffing about with ovens and pots and so on
This recipe is really good for: cooking in advance, eating cold, tasty leftovers

2-3 medium sweet potatoes
Olive oil, some, for the potatoes
1 onion
1-2 capsicum (bell pepper)
Fresh green beans (optional)
2/3 cup olive oil or thereabouts
50 ml red wine vinegar
1 tablespoon white sugar
ground black pepper, to taste
1/2 tsp ground cumin
1 tsp dijon mustard
1 tsp curry powder (currently I'm using madras curry powder, but this was originally designed for bog standard Keens Curry Powder type stuff)
Pinch ground nutmeg
Pinch cinnamon

1. Peel the sweet potatoes and cut them into 1cm dice. Toss with a little olive oil, then spread in a baking tray and roast for about 30 min, in a 200 c oven.
2. Meanwhile, dice your onion, throw into a saucepan with some of the 2/3 cup olive oil, and sautee.
3. Add the rest of the olive oil, the vinegar, sugar, pepper, cumin, mustard, curry powder, nutmeg and cinnamon to the onion, stir well. Remove from heat.
4. Dice the capsicum and snap the beans into 2cm pieces, place in salad bowl.
5. When sweet potatoes are tender, mix together in a bowl with the beans and capsicum. Pour the onion-and-dressing over the top. Refrigerate 1h or overnight.


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