Ingredients List



  1. Place the onion, garlic, ginger and coriander stems into a small blender pot with a little water and blitz until you get a course paste. 
  2. Heat a medium sized pan and add the paste. Cook for a couple of minutes, stirring all the time. As the water gets evaporated, add a little more so it doesn’t stick to the pan.
  3. Add the spices and chopped tomatoes and cook over a low heat for 5 minutes. Add the sweet potato and enough water to make a thick sauce that just covers the potatoes. Simmer for 10 minutes until the potatoes start to soften.
  4. Add the Romanesco to the pan, stir well and simmer with the lid on. Add a little more water but take care as some will come from the romanesco. You’re aiming for a thick sauce. 
  5. After 5 minutes the sweet potato and Romanesco should be soft but not over cooked and the sauce thick. 
  6. Serve with a sprinkling of fresh coriander.

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