Rainbow Curry 3

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 2 large sweet potatoes, thickly sliced and parboiled
• 1 small swiss chard, medium sliced
• 2 medium carrots, medium sliced
• half an onion, thinly sliced
• 4 sliced peppadew peppers
• half a cup tinned bamboo shoot
• 1 cup canned chick-peas
• oil (for frying)
• 1 cup water
• 1 tablespoon peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon mango achar
• 1 tablespoon veggie instant bouillon granules
• 2 tablespoons pumpkin, pips
• 1 tablespoon sesame seeds
• 1 tablespoon favorite curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 2 teaspoons yellow mustard seeds
• 1 teaspoon ground turmeric
• salt

Recipe

• 1 toast spices and seeds in hot oil.
• 2 add onions stirfry until par cooked.
• 3 add remaining veggies.
• 4 stir in veggie stock powder, mango achar, soy sauce and peanut butter.
• 5 add water and simmer until sweet potato is soft,
• 6 adding more water if required.
• 7 stir occasionally to prevent sticking to pot.
• 8 add salt to taste.
• 9 serve on a bed of basmati with fruit chutney as a condiment.