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HELP! There's a VEGAN Coming For Dinner!


Sweet Potatoes with Peanut Sauce  (from HELP! There's a VEGAN coming For Dinner)

This is a taste of the tropics with sweet potatoes, pineapple juice and peanuts. If you don’t like white cabbage try using finely sliced Napa cabbage or finely chopped carrots instead.

If you can find crispy plantain chips at your grocery store they make a lovely topping for this dish. If you can’t locate any, try adding some finely chopped roasted peanuts instead. It’s obviously not the same, but it will give you a bit of a crunch.

6 tbsp vegetable oil

1 large onion, finely chopped

4 garlic cloves, crushed

2 tbsp chopped fresh ginger

2 tsp paprika

½ tsp cayenne pepper

3 sweet potatoes, peeled and cubed

1 can (28 oz) diced tomatoes

1 cup pineapple juice

2 cups finely chopped white cabbage

½ cup crunchy peanut butter

1 tsp salt

1 tbsp lime juice

Crispy plantain chips (if available) to garnish

Serves 4

1. Heat the oil in a large saucepan and cook the onion over a medium heat until soft, about 5 minutes.

2. Add the garlic, ginger, paprika and cayenne and cook gently for 2 minutes. Add the sweet potatoes and mix well.

3. Add the tomatoes and pineapple juice. Cover and simmer over a low heat for about 30 minutes, or until the sweet potatoes are tender.

4. Stir in the cabbage, peanut butter, salt and lime juice. Cover and continue cooking for 10 minutes. Top with plantain chips and serve hot.