This recipe has come been sent in from Dani Miller. I’ve been asking her for ages to put something together as I have been lucky enough to sample her cooking and it’s wholesome, vegetarian goodness! Dani is training in Homeopathy and is qualified in Reiki I and Reiki II and you can find out more about her at www.wellbeingoxfordshire.co.uk
For 4 people you need:
- 675g/ 1 ½lb sweet potatoes
- 225g spinach
- 3 tbsp pine nuts, toasted
- 1 onion, chopped
- 2 tbsp olive oil
- 1 garlic, crushed
- 2.5 cm/ 1 in piece fresh root ginger
- ½ tsp cayenne pepper (or more depending on how spicy you like it)
- 400ml vegetable stock
- salt and ground black pepper
Pre-heat oven to 220°C/425°F/Gas 7.
Peel the sweet potatoes and cut into 2.5cm/ 1in chunks.
Heat the oil in a large frying pan, add the garlic, ginger, onion and cayenne pepper and fry gently until the onion is softened.
Add the sweet potato chunks to the frying pan and stir to coat them in the oil and spices.
Transfer into casserole or other oven-proof dish with lid, COVER WITH THE VEGETABLE STOCK… and cook for about 50 minutes or until the sweet potatoes are soft.
In the meanwhile wash and shred the spinach and toast the pine nuts.
When the sweet potatoes are soft, take the pot out of the oven, stir in the spinach and pine nuts, then return to the oven and cook for a further 5 minutes. Add seasoning and serve with jasmine rice. Yummy!
