A quick and simple vegetarian dinner for these hot summer evenings.
- Sweet potatoes.
- Canned kidney beans.
- Curry powder.
- Punctuate sweet potatoes with a fork and bake in oven until soft centred with chewy skins.
- Whilst the sweet potatoes are baking, fry up a can of kidney beans in a little of the juice and add some curry powder to taste.
- Thick dice the tomatoes and avocado in preparation.
Once cooked, slice the sweet potatoes length wise and butterfly them.
Place one per bowl and add the curried beans over the top.
Complete by adding other ingredients to both taste, and artistic visual impact.
I would recommend a big scoop of hummus and of sauerkraut (don’t be afraid of this combination).
Adorn with fresh parsley, grind over with a little pepper, and a squeeze of lemon juice before serving.
Best served with ice cold beer and some crusty bread IMHO.
Reference: original recipe via cam & nina
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