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Hot hot roots with fresh mango and coconut relish
Fruit and vegetables
3
onions
, peeled, finely chopped
4
garlic
cloves, peeled, crushed to a paste with the edge of a knife
4cm/1½in piece fresh root
ginger
, peeled, finely chopped or grated
1
Scotch bonnet chilli
, seeds removed, chopped
300g/10½oz
carrots
, peeled, cut into equal-sized pieces
300g/10½oz
parsnips
, peeled, cut into equal-sized pieces
300g/10½oz
sweet potatoes
, peeled, cut into equal-sized pieces
400g/14oz small waxy
potatoes
, halved lengthways
2 tbsp
tomato
purée
100g/3½oz
French beans
, trimmed, cut in half
200g/7oz baby
spinach
leaves, washed
1
lime
, juice only
75g/2½oz desiccated
coconut
, just covered with boiling water and set aside to soak for 30 minutes
2 ripe
mangoes
, peeled, stones removed, julienned
2 red chillies, cut in half, seeds removed, very finely sliced
1-2 limes, juice only
handful fresh
mint
leaves
Cooking ingredients
2 tbsp
sunflower oil
, or groundnut oil
½ tsp freshly ground
black pepper
1 tsp ground
turmeric
1½ tsp ground coriander
1
cinnamon
stick, broken in half
1 litre/1¾ pints vegetable
stock
, or water
2 fresh
bay leaves
pinch soft dark
brown sugar
75g/2½oz
cashew
nuts, crushed, plus extra, chopped, to serve
salt and freshly ground
black pepper
½ tsp
mustard seeds
2 tsp
caster sugar
pinch
salt
Dairy, eggs and chilled
4 tbsp
double cream
Other
½ tbsp
rum
Back to recipe
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