Sweet Potato in Curry and Peanuts

 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!

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Sweet potato and goat cheese quiche with a quinoa crust

A wonderful quiche that’s good any time of day with a salad by its side. The next recipe is so flexible that you can combine almost any vegetable you find in the kitchen and the extra quinoa that gives the pie the crisp layer at the bottom does wonders in taste.

Pie crust ingredients: 

 ¾ cup quinoa 

1 ½ cups water 

1 egg 

A pinch of salt 

A pinch of pepper 

 

Filling ingredients: 

2 tbsp olive oil 

1 medium-sized sweet potato, cut into 1cm cubes 

1 onion, thinly sliced 1 leek, thinly sliced 

1 tsp thyme 

 5 eggs 

¼ cup milk (soy, almond, or regular) 

120g goat cheese 

Salt, to taste 

Pepper, to taste 

 

 Directions for the pie crust: 

1. Heat oven to 375 f. 2. Cook quinoa in water, bring the pot to a boil, cover the pot, lower the flame and cook for 15-20 minutes 

3. Once cooked, place the quinoa aside and let it cool for 5 minutes. 

4. Mix the egg with the pinch of salt and pepper into the quinoa, pour the mixture into a round, oiled baking pan, and press it down to the bottom and sides of the pan evenly. Bake the crust in the oven for 10 minutes. 

5. When you take the crust out of the oven, crank the oven's temperature up to 425 f.  

 

Quiche directions: 

 1. Mix the sweet potato, onion, leek, thyme, and olive oil and pour into a baking paper lined baking dish. 

2. Bake the vegetables for 15 minutes or until soft. Make sure to turn the vegetable over midway through cooking. 

3. Once the vegetables are done, lower the oven's temperature back to 375 f. 

4. In a bowl, mix the roasted vegetables with the eggs, milk, goat cheese, salt, and pepper. 

5. Pour the mixture into the quinoa pie crust and place back in the oven for 30-40 minutes. 

6. Take the quiche out of the oven once it’s golden brown and let cool before serving. 

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