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I’m the cuckoo bird of the recipe development world. My recipes are for the most part those of what others have created and adapted to fit in with our simple spartan boat galley world. I will always give credit to the originator when possible though.
Every once in a blue moon however I do hit one out of the park all by myself. This is one of those occasions. After several weeks of trying out plant-based meal delivery I’ve gained a certain confidence in creating tastey and nutritious meals from the plant world. Also I’m back to concentrating more on using local products whenever possible.
Today’s recipe was all of the above…mostly local….and all my own…no cuckoo in the galley today….well maybe I’m still a little cuckoo but not in the copy-cat-taking-over-someone-else’s-property-kind of way.
With the help of the pressure cooker I was able to prepare the base of this meal of heavenly flavours. Because we are still land based I used frozen peas added the same time as the sweet potato but drained canned peas added at the very end is fine too.
While you’re stirring up and seasoning the sweet potato base, throw some jasmine rice into the pressure cooker. It takes just 3 minutes under pressure and makes the perfect go-with. For my cooker I used 1 cup rice and 1.25 cups broth/water.
A word about seasonings. These small batch spice packges from Taste of Mauritius have become such a plus in my galley. They combine all the perfect blends so I no longer have to keep several bottles that, as you know, loose their freshness the longer they spend in your pantry.
And speaking of spices lasting a long time…several years ago I was very lucky to have been able to visit Ghana where we were treated to so many delicious local foods. One in particular was grilled meat flavoured with the most heavenly super spicy red powder. When I commented on it, one of the servers secretly presented me with a small package of the blend. There’s more to the story, like when I started calling the spice Ghana Gold, and passing through customs and well…you can guess the rest. I and my treasured spice survived the trip home but I may have learned a lesson or two such as when to stop talking and answer only the questions asked. My Ghana Gold is now gone but the memories live on. The closest I can come to the mix is by combining cayenne, chili powder and a touch of cumin….the perfect touch when the dish calls for some bite.
So there you have it. All plant-based. All so very healthy. No gluten. No animal was sacrificed. Local veggies and spices. A bowl full of yumminess very easy to make.
Place halved or quartered sweet potato on a steamer rack in the bottom of your pressure cooker
Add 1 cup of water and set pressure cook time to 15 minutes. The time may varie depending on size of potato.
In the meantime make the sauce by whisking coconut milk and tomato paste together in a small saucepan.
Simmer for about five minutes until sauce begins to thicken.
Season with 1 tsp tandoori spice, cayenne, chili and cumin and set aside keeping warm
When potatoes are done carefully release pressure.
To save dishes I removed the potato and residual water from pressure cooker, heated the oil on brown mode and added the onion sauteeing until softened.
Add the sweet potato flesh, mash into the onion and stir in the cooked peas.
Season with 1 tsp tandoori seasoning.
Scoop potato mixture onto each serving plate along with a helping of rice and drizzle sauce over all.
Garnish with chopped parsley and slivered almonds
Special Equipment: pressure cooker
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