Sweet Potato and Pea Chilli
Ingredients
- 2 medium sweet potatoes
- 2 medium carrots
- 1 small aubergine
- Paprika
- Chilli
- Cumin
- Cinnamon
- Olive oil
- Chopped tomatoes
- Tinned butter beans
- Dried mixed herbs
- Frozen peas
Optional
- Brinjal Pickle
Preparation
Chop and peel 2 medium sweet potatoes, 2 medium carrots, and 1 small aubergine, then place them on a baking tray.
Sprinkle with paprika, chilli, cumin, and cinnamon, then drizzle with olive oil.
Roast for 20 minutes until soft.
Transfer to a pan with chopped tomatoes, tinned butter beans, and dried mixed herbs, then simmer while cooking rice.
Add frozen peas and allow them to defrost in the sauce.
Serve with Brinjal Pickle on the side.
