A warming and delicious taste of Indonesia
Preparation Time - 35 minutes
Difficulty – Easy
Serves – 2
Ingredients
300 g sweet potato
1 aubergine
1 red pepper
150 g rice
2 spring onions
30 ml soy sauce
2 cloves garlic
Methods
- Cut the sweet potato, aubergine and red pepper into 3cm chunks, add to roasting tray with olive oil, salt and pepper. Place in oven for 15 mins.
- Cook rice for 10-12 minutes.
- Mix tamari soy, peeled garlic, ginger & red chill in the blender with 3 tbsp of boiling water. Add peanut butter. Mix well.
- Slice cucumber into 2 cm chunks. Chop spring onions and add to a bowl with vinegar and coriander. Mix well and set aside.
- Pour sauce over sweet potato and aubergine when cooked. Serve with veg, rice and cucumber salad.
Share:
Moroccan Lentil and Bean Stew
Summer Berry Smoothie