1 onion skinned
2 or 3 carrots
3 sweet potatoes
Place into roasting pan, pour 1/4 C olive oil over and
roast at 375 for about one hour.
When cooked, remove skin from sweet potatoes and dice
all vegetables finely. Place into pot.
2 tsp microplaned ginger root
4 cloves garlic chopped finely
1 bunch spinach
2 T curry powder
1 tsp cumin
2 seeded and finely chopped hot (at least a serrano) peppers
1 can coconut milk
some black pepper
Cook mixture for 20 minutes on low heat. Remove and let cool.
The cookbook has a dough recipe which I forwent and instead used frozen tart shells…putting mixture into the bottom one and then pressing down the top one.
Bake for around 20 minutes in a 400 degree oven.
(Sometimes the top lag so you may have to put them back in for a little longer).
I served this with Dwight’s Mango Chutney.
Both the patty and chutney recipe come from the Bamboo Cooks (a great but out of print cook book).