Sweet Potato in Tomato, Lime and Cardamom Sauce

Vegan Sweet Spicy Dinner Recipe by Ottolenghi

Ingredients :

Base :

• 4 medium sweet potatoes - about 550 gr (washed with skin on and cut widthways into 2 cm thick rounds)
• 2 tbsp olive oil
• 1 tbsp mapple syrup
• 1 tsp ground cardamom
• 1 tsp ground cumin
• salt and peppers to taste

Sauce :

• 50 ml olive oil
• 6 garlic cloves (finely chopped)
• 2 chillies (finely chopped & deseeded)
• 2 onions (finely chopped)
• 1 tin of plum tomatoes - 400 gr (blitzed in a blender until smooth)
• 1 tbsp tomato paste
• 1 tsp caster sugar
• 1 tsp cumin
• 1 tsp cardamom
• 1 lime (we will use both the zest & juice)
• 2 tbsp dill (finely chopped)

Time :

Prepare : 15 minutes

Cook : 45 minutes

Method :

1. Preheat oven to 240 decrees C fan.

2. In a large bowl mix the ingredients mentioned under " Base " .

3. Add them on a parchmen-lined baking tray, cover tightly with foil and bake for 25 minutes. Remove the foil and return to the oven for 15 minutes or until the rounds are cooked through on both sides.

4. Meanwhile prepare the sauce. Choose a pan with a lid and place it on a medium heat. Add 50 ml of oil, garlic and salt and fry them gently for about 8-10 minutes, stirring from time to time. Transfer half of this mixture to a small bowl, leaving the rest in the pan. Add the shalots to the pan and cook for 5 minutes on medium heat, stirring often. Add the tinned tomatoes, tomato paste, sugar, cardamom, cumim, lime zest and salt and cook for 5 minutes all together, stirring a few times. Add 100 ml of water and cook for 5 more minutes.

5. Transfer the sweet potatoes with the brown side up to the pan with the sauce. Turn the heat to low, cover with the lid and continue cooking for 10 minutes.

6. Mix the dill with lime juice and the oil that was set aside (with chilli and garlic) and drizzle them over the potatoes before serving.