SWEET POTATO, SUMAC AND POMEGRANATE WITH ROASTED PEANUTS, CORIANDER AND LIME

SWEET POTATO, SUMAC AND POMEGRANATE WITH ROASTED PEANUTS, CORIANDER AND LIME.jpg

INGREDIENTS

1 medium onion, roughly chopped
2 garlic cloves, roughly chopped
1 red chilli, deseeded and roughly chopped
1 tsp sumac
1⁄2 tbsp coconut oil
400g sweet potatoes, peeled and roughly chopped into 2cm cubes
3-4 vine tomatoes (approx 300g), roughly chopped
850ml chicken or vegetable stock
1 1⁄2 tablespoon pomegranate molasses

GARNISH

Small bunch of fresh coriander leaves
30g roasted salted peanuts, roughly chopped
Seeds from 1⁄2 pomegranate
A few pinches of sumac
1 lime, cut into 4 wedges

METHOD

1 Sauté the onion, garlic, chilli and sumac in the coconut oil and add one tbsp of water. Cook until soft and translucent – about five minutes.

2 Add the sweet potatoes, tomatoes and stock, bring to the boil and then simmer with the lid on for about 20 minutes, until the potatoes are tender.

3 Leave to cool a little before adding the pomegranate molasses.

4 Blend until silky smooth and season.

5 Garnish with the coriander, chopped peanuts, pomegranate seeds, sumac and wedges of lime.

NUTRITION PER SERVING 

DAIRY AND GLUTEN FREE 

Cals: 213

Carbs: 32g

Sugar: 16g

Fat: 6g

Saturates: 2g

Protein: 5g

Fibre: 6g

Salt: 0.2g

 

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