Sweet potato, pineapple and red pepper pot



A tasty sweet and sour stew. Serves 3-4

kay
kay

Recipes

Ingredients

  • 2 red peppers
  • 600g sweet potatoes
  • 2 medium onions
  • 1 large tin pineapple or 400g fresh pineapple
  • 4 garlic cloves
  • 1 red chilli or chilli flakes or pinch of powder
  • Tsp dried thyme
  • 2 bay leaves
  • Tsp ground Allspice
  • 200ml vegetable stock
  • Salt and pepper

If you don't have all the herbs it will taste fine without.

Hints & Tips

If you have some soy sauce you could add a teaspoon along with the stock but if you do, you may need less salt

Method

  • Pre heat oven 190C/ 180C fan oven or Gas 5
  • Core and deseed peppers. chop into 2-3 cm chunks
  • If using fresh pineapple cut into same size chunks or drain a can of pineapple and cut into chunks
  • Peel and cut up sweet potatoes into small cubes
  • Peel, chop onion into same size chunks
  • Peel and crush the garlic
  • Deseed chilli and slice or if using flakes or dried add to veg before cooking
  • Add all the veg, herbs and spices to the roasting dish with some oil, salt and pepper
  • Roast for about 40 mins (stir half way through)
  • Spoon about 1/3 of mixture into a container with 200ml of stock and mix ingredients together to form a puree
  • Pour the puree back on the roast veg and mix
  • Serve with rice  (it's also nice with a bit of yoghurt)
  • If you are using a slow cooker put all the ingredients in, including the stock and cook together.

Hints & Tips

If you have some soy sauce you could add a teaspoon along with the stock but if you do, you may need less salt

Gallery

Sweet potato, pineapple and red pepper pot


A tasty sweet and sour stew. Serves 3-4


Ingredients

  • 2 red peppers
  • 600g sweet potatoes
  • 2 medium onions
  • 1 large tin pineapple or 400g fresh pineapple
  • 4 garlic cloves
  • 1 red chilli or chilli flakes or pinch of powder
  • Tsp dried thyme
  • 2 bay leaves
  • Tsp ground Allspice
  • 200ml vegetable stock
  • Salt and pepper

If you don't have all the herbs it will taste fine without.

Method

  • Pre heat oven 190C/ 180C fan oven or Gas 5
  • Core and deseed peppers. chop into 2-3 cm chunks
  • If using fresh pineapple cut into same size chunks or drain a can of pineapple and cut into chunks
  • Peel and cut up sweet potatoes into small cubes
  • Peel, chop onion into same size chunks
  • Peel and crush the garlic
  • Deseed chilli and slice or if using flakes or dried add to veg before cooking
  • Add all the veg, herbs and spices to the roasting dish with some oil, salt and pepper
  • Roast for about 40 mins (stir half way through)
  • Spoon about 1/3 of mixture into a container with 200ml of stock and mix ingredients together to form a puree
  • Pour the puree back on the roast veg and mix
  • Serve with rice  (it's also nice with a bit of yoghurt)
  • If you are using a slow cooker put all the ingredients in, including the stock and cook together.

Hints & Tips

If you have some soy sauce you could add a teaspoon along with the stock but if you do, you may need less salt



Email Recipe Exchange

Copyright recipeexchange.co.uk 2022

Privacy Policy
Site donated by