My mother in law sent this recipe in the mail. If you like sweet potato and feta (which I love), then this recipe is for you.
4 smallish sweet potatoes
Salt and freshly ground pepper
1 cup Kalamata olives
1 cup coriander leaves roughly chopped
200g feta cheese roughly crumbled
1 red chilli chopped or to your taste
1 tsp fennel seeds roughly ground
1 tsp cumin seeds ground
1 tsp coriander seeds ground
1 1/2 tsp crushed garlic
1/4 olive oil for dressing
Place the sweet potatoes on a lined baking sheet. Prick them a couple of times ( to stop them from exploding in the oven). Lightly oil them and season well. Roast in a 200 deg C oven till tender – about 40 mins.
Meanwhile combine olives and coriander in a small bowl and set aside. In a separate bowl combine feta and remaking ingredients. One the sweet potatoes are cooked, slice it lengthwise, season. Spoon in a portion of feta mix and top with olive and coriander.
Tip: Cut the sweet potato into cubes and then roast add baby spinach and cherry tomatoes to turn this into a salad.
This is great dish to have with rice or on its own. I make a big batch and freeze it in containers and keeps well. You can use potato, zucchini, beans or any other vegetables that you have in the fridge – there are no rules.
Serves 6 people.
- 2 small-sized sweet potato
- 1/2 small cauliflower
- 1 small can champignons
- 1 small can bamboo shoots
- Handful snow peas
- 1/2 red capsicum
- 1 red onion
- 2 – 3 tbsp red curry paste
- 400g coconut milk
- 1/2 cup lukewarm water
- 1tsp oil
- Handful of fresh coriander
Peel and cut sweet potato into large chunks. Cut cauliflower into large florets. Quarter onion and capsicum and cut each quarter into half. Drain champignons and bamboo shoots.
Heat oil in a large pot, add red curry paste and fry for a couple of minutes. Add sweet potatoes and cauliflower and give it a gentle mix. Add coconut milk & water and bring to boil. Lower heat to medium and let curry cook for 5 – 7 minutes. Add onion, capsicum, champignons,snow peas and bamboo shoots. Cook for another 3 mins. Season to taste and garnish with chopped coriander. Serve with rice.
Tip: sometimes I chuck in a can of chick peas if I am short on veggies.