This potato wedges dish will go perfectly along with any kind of rice, wheat, or cooked chickpeas. It can also be served as a side dish, as it is dairy-free. The peanut butter is what gives the final kick!
Ingredients for sweet potato wedges:
Red onion - 1 (chopped)
Garlic - 4 cloves
Chili - 1 (seeded and chopped)
Ginger root - 1-inch piece (chopped)
Ground cumin - 1 tsp.
Coriander pdr - 1 tsp.
Garam masala - 1 tsp. (alternative: curry powder)
Turmeric - 1 tsp.
Ground cinnamon - 1/2 tsp.
Sweet potato - 2-3 medium (skin-on, cut into 1-inch pieces)
Vegetable stock - 1/2 quart
Peanut Butter - 1 tbsp.
Baby spinach - a handful leaves
Salt - as needed
Method of preparing the sweet potato
wedges:
Sauté the onion, garlic, chili and ginger with a little oil and
salt, over medium-low flame, until tender.
Add the cumin, coriander, Garam masala, turmeric and cinnamon and
fry for another 2-3 minutes until fragrant.
Add the sweet potatoes and cover 2/3 with vegetable stock.
Cook over
medium-low flame for 30-45 minutes, until the sauce thickens.Stir
occasionally.
Add the peanut butter and remove from heat. Add the spinach leaves
and serve!
