What better way to mourn the end of summer than with some quality comfort food? Here's a really simple recipe to warm the stomach and the soul - it's sweet, hearty, and as spicy as you want it to be.
Ingredients (serves 3-4)
- 500g sweet potato
- 2 large red peppers
- 1 medium pineapple
- 2 onions
- 2 red chillies (or more, or less - whatever you like!)
- 4 garlic cloves
- Thyme
- 2/3 bay leaves
- 1 tsp allspice
- 1 tsp cayenne
- 2 tbsp olive/vegetable oil
- 200ml veg stock
- 1 tbsp cider vinegar
- 1 tbsp tamarind
- Salt
- Pepper
Method
- Preheat oven to 190 degrees/Gas mark 5.
- Chop peppers, pineapple, and sweet potato into medium chunks and combine them with diced onions and chillies, crushed garlic, herbs and spices in a large roasting dish. Coat with oil, season with salt and pepper, and stir.
- Roast for one hour, stirring well about halfway through.
- Spoon out one third of the tray (making sure there are no bay leaves). Add hot veg stock, cider vinegar, and tamarind, and blitz with a food processor to a smooth puree.
- Serve. Can be poured over rice, or green vegetables if you're feeling healthy (personal recommendation - grilled asparagus tips).
