Recipe? Cut everything into pieces and throw into the casserole and see what comes out!
Let’s see, what did I do… I think I had:
2 small onions
~300g mushrooms
3 sweet potatoes
~200g spinach
200ml coconut cream
Clean the large things (onions, mushrooms, sweet potatoes) and chop into pieces. Heat some oil in a large casserole – quite high heat. Add the onions and mushrooms and heat while stirring, until they’re sort of half-cooked and starting to get a bit brown on the surface here and there. Add sweet potatoes. Heat another short while while you wash and clean the spinach.
Pour on the coconut cream. Add as much vegetable stock as it takes to make the liquid almost cover most of the vegetables. Add the spinach. Stir while the liquid comes to boil and the spinach wilts.
Cover, lower the heat and leave to simmer. Taste occasionally. It’s done when the sweet potato is done – soft but not mushy.
Add salt, black pepper, and ground ginger to taste.
I used a thai-style vegetable stock concentrate for the liquid so I needed fewer spices here; otherwise I would probably have added some garlic (thrown in with the initial lot of onion and mushrooms) and maybe a bit of lemon juice and sugar at the end.
Oh wow, sounds delicious and intriguing. Can you share the recipe?
Hi Laura!
Recipe? Cut everything into pieces and throw into the casserole and see what comes out!
Let’s see, what did I do… I think I had:
2 small onions
~300g mushrooms
3 sweet potatoes
~200g spinach
200ml coconut cream
Clean the large things (onions, mushrooms, sweet potatoes) and chop into pieces. Heat some oil in a large casserole – quite high heat. Add the onions and mushrooms and heat while stirring, until they’re sort of half-cooked and starting to get a bit brown on the surface here and there. Add sweet potatoes. Heat another short while while you wash and clean the spinach.
Pour on the coconut cream. Add as much vegetable stock as it takes to make the liquid almost cover most of the vegetables. Add the spinach. Stir while the liquid comes to boil and the spinach wilts.
Cover, lower the heat and leave to simmer. Taste occasionally. It’s done when the sweet potato is done – soft but not mushy.
Add salt, black pepper, and ground ginger to taste.
I used a thai-style vegetable stock concentrate for the liquid so I needed fewer spices here; otherwise I would probably have added some garlic (thrown in with the initial lot of onion and mushrooms) and maybe a bit of lemon juice and sugar at the end.