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Roasted sweet potato chilli with avo roses

Roasted sweet potato chilli with avo roses

Roasted sweet potato chilli with avo roses

Recipe By: Clem Pedro

For the roasted sweet potatoes
3 orange Kara sweet potatoes, washed and cut into chunks
2 purple Kara sweet potatoes, washed and cut into chunks
Extra virgin olive oil for drizzling
1T cumin seeds, crushed
1T coriander seeds, crushed
Salt and freshly ground black pepper to serve

For the chilli
3T extra virgin olive oil
1 brinjal, roughly diced
1 large red onion, roughly chopped
4 cloves of garlic, finely chopped
1T ground coriander
1T ground cumin
2t smoked paprika
2 ripe tomatoes, cut into chunks
1 carrot, peeled and finely diced
1 red pepper, deseeded and diced
1 can chickpeas, drained
1/2 cup water
Salt and freshly ground black pepper
Fresh coriander to garnish
Spring onion thinly sliced to garnish

For the sour cream
1 cup cashews, soaked overnight in warm water
Salt and freshly ground black pepper to taste
1 lime, zested and juiced
Add the chunked sweet potatoes or a large roasting tray, drizzle over the olive oil and sprinkle over the spices. Season with salt and black pepper to taste then roast for 30 minutes or until charred and tender in an oven preheated to 180C.
Begin the chilli by heating the oil over a medium heat. Add the brinjals and begin browning tossing to brown evenly. Add the onion and begin caramelising before adding the garlic. Once fragrant add the spices and toast in the pan by tossing through the onions and brinjal, add extra oil if needed.
Add the tomatoes, carrots and chickpeas and stir through with the water. Being to a gentle simmer and add the sweet potatoes, season lightly and cover with a lid to simmer for 15 minutes.
While the dish is cooking prepare the ado roses by halving the avo with 2 equally sized avo halves. Remove the pip and skin before placing the avo on an oiled serving platter. Cut thin strips into the flesh of the avo with about 1/2cm spacings. Carefully space the avo out in a thin line with the slices overlapping. Once all the slices have been spaced out begin rolling it in on itself creating a spiral effect, resembling a rose.
For the cashew sour cream: add the soaked nuts to a blender along with some salt and freshly ground black pepper to taste. Add the zest and juice of the lime before blending, using some of the liquid used to soak the cashews to thin the mixture slightly to the point it resembled a sour cream texture.






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