Ingredients
6 small sweet potatoes
230g split green/mung beans
5 garlic cloves
2 inches ginger
1 tablespoon tomato puree
1 tablespoon curry powder
Sea salt
Olive oil
Vegan butter
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Rainbow chard topping
Spiced nuts topping [see my recipe]
Method
1] Wash sweet potatoes, place onto baking tray, coat with olive oil, sprinkle with salt & roast until tender
2] Rinse beans thoroughly & boil in a saucepan with 2.5 times the water. Remove foam as they boil for 20-25 minutes
3] Drain & rinse again
4] Fry minced garlic & ginger with tomato puree & curry powder in the same saucepan for 4-5 minutes before adding beans & stirring well. Cook together for 5 more minutes before removing from heat
5] Plate up potatoes, slice open & add butter to melt
6] Pile on bean mix, followed by shredded chard, mixed nuts & your choice of condiments- enjoy!