Our Recipes

Ingredients

1 tbsp olive oil
1 large onion, diced
4 garlic cloves, crushed
5cm piece ginger, grated
3 small kumara, cubed
450g white cabbage, cubed
2 tsp cayenne pepper
440g can Roma tomatoes, diced
1 cup pineapple juice
1/2 cup smooth peanut butter
freshly ground black pepper
1 carrot, grated
1 raw beetroot, grated
1 banana, sliced
juice of 1 lime
2 tbsp coriander leaves, chopped

Method

Cooking Instructions

Heat oil in a large heavy-based saucepan over a medium heat and sauté onion, garlic and ginger for 2 minutes, then add the kumara and cabbage. When the vegetables start to soften, add the paprika and cayenne. Stir to coat the vegetables in the spices. Add the tomatoes and pineapple juice. Cover and simmer for 35 to 40 minutes, or until the vegetables are soft. Stir in the peanut butter until well combined, adding a little water if it is too thick.

Serving Instructions

Season with pepper, then transfer to serving bowls. Toss the carrot, beetroot and banana in the lime juice and scatter over the vegetables. Garnish with coriander and serve with steamed jasmine rice or alongside a meat or fish dish.