n high heat. Saute onion and celery 3-4 mins. Stir
igh heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up
Heat 1 tbsp oil in a large saucepan over medium heat. Cook spices, garlic and chili, stirring, until fragrant. Add potatoes and sweet potato and cook, stirring, for 5 mins. Stir in tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for about 1 hour, or until potato and sweet potato are tender. Stir in yogurt.
Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Cook onion, stirring, until browned lightly.
Distribute curry between serving plates. Top with onion and cilantro. Serve.
arlic, olive oil, black pepper and a pinch of salt. Marinate
alve poblano lengthwise; remove seeds and membranes. Put cut sides down
Oil a large frying pan and place over medium heat. Cook curry paste until fragrant. Add steak and cinnamon. Cook until steak is browned all over. Set aside.
Add more oil to pan. Cook onion and sweet potato until onion is translucent. Return beef to pan along with coconut milk and 1/2 cup water. Bring to a boil then reduce heat and simmer for 45 mins, or until meat is tender. Serve.
ins, until golden. Add leek and sweet potato. Cook, stirring, for 3-4
eat.
Add carrots, onion and sweet potato.
Saute until onion is
lf and remove the seeds and strings.
Season with salt and freshly
oil diced sweet potato until very tender. Drain if necessary and mash or
saute 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat
nch length.
Wash sweet potato well and do not remove peel
Toss onion and sweet potato with 1 tablespoon olive oil; sprinkle with salt and pepper
>sweet potato into large pieces the same size as the potato. Place the potato and sweet potato
Sweet Potato Mash
Preheat oven to 350. Roast sweet potatoes, uncovered, until soft
Coarsely grate sweet potato; squeeze out excess liquid. Combine sweet potato with breadcrumbs, grated
arge saucepan on medium. Cook sweet potato and pepper 3-4 mins, until
ater to cover overnight. Drain and rinse.
Bring vegetable broth
mix the sweet potato, 2 tblsp of oil, cumin and coriander seeds, and bake
ven to 350\u00b0F. Grease and line an 8 inch springform