Sweet Potato Satay
2 tbsp vegetable oil
1 large onion chopped
1 clove of garlic, crushed
1 oz (30g) ginger, skinned and finely chopped
2 carrots, sliced
1/4 white cabbage, shredded
2 large sweet potatoes, peeled and cut into chunks
2 oz (55g) mushrooms, sliced
1 block of creamed coconut, cut into small chunks
2 heaped tbsps of peanut butter
1/4 can coconut milk
1/4 tsp chilli powder
1 tbsp gluten-free tamari soya sauce
Juice of 1 lemon
1. Heat the oil in a large saucepan. Fry the onions for a few minutes then add the garlic and ginger.
2. Add the carrots and white cabbage. Cook for 10 minutes stirring occasionally, then add the sweet potato and mushrooms. Cook for a further 5 minutes.
3. Add the creamed coconut, peanut butter, coconut milk, chilli powder, tamari and lemon juice. Add enough boiling water to cover.
4. Cover and cook on a low heat, stirring occasionally, until the vegetables are tender and the coconut and peanut butter have dissolved. Add more water if necessary. Serve immediately with rice. Serves 4.
Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.