My biggest gripe with Indian restaurants is the lack of vegetables. Other than potatoes, peas and the occasional piece of cauliflower there's not much else on offer. A meal is incomplete without a serve of green leafy vegetables so here, not to disappoint, is a recipe that combines the flavours of India with top quality vegetables well regarded for their antioxidant activity.
Peel and cut the sweet potato into cubes approx 3cm thick. Wash the silverbeet and remove the white stalks. Tear the leaves into small pieces.
In a steamer, steam the sweet potato for 10 - 15 minutes until just cooked. Remove from the heat.
Bring a large pan of water salted with sea salt to boil, Drop the silverbeet into the water and bring it back to the boil for 2 minutes only. Drain the silverbeet and set aside.
In a large deep frying pan heat the coconut oil and add 1 tbs pancha phora. Toss the spices through the oil for 2 minutes before adding the sweet potato. Carefully turn the sweet potato until it's coated and fried on each side then add the silverbeet.
Toss through and serve immediately.
Note: Pre mixed Pancha Phora is available from good spice shops or Indian shops
Makes 4 servings
|Prep Time:||10 mins|
|Cooking Time:||30 mins|
|Ready in:||40 mins|
|Dinner, Side Dish|
|Nutritional Information - Per Serve|
|Saturated Fat||3.2 g|
|Total Carbohydrate||19 g|
|Total Protein||4.1 g|
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