Sweat one of the chopped onions, the carrot and celery in a tablespoon of olive oil
Add garlic and saute for a couple more minutes
As the veg begin to sweat, add salt and each of the ground coriander, cumin and turmeric
When the veg is soft, add the chopped tomatoes
Bring to the boil, check for seasoning and simmer for 15 min
Blend in a high power blender
Sweet Potato Lasagna
A super tasty + nutritious version
Ingredients
2 med sweet potatoes
2 med leeks, chopped
2 onions, chopped, divide in two
Olive oil
1 1/2 cups tomatoes, chopped
1 carrot, chopped
2 celery chopped
2 cloves of garlic, minced
1 tsp coriander
1 tsp turmeric
1 tsp cumin
1 tsp fresh thyme
Cilantro, for garnish
Instructions
Peel and slice sweet potato into “lasagna” strips with a vegetable peeler or mandolin
Lay the sweet potato slices on parchment on a baking tray and bake in a 400º oven for 5 min
Tomato Sauce
Sweat one of the chopped onions, the carrot and celery in a tablespoon of olive oil
Add garlic and saute for a couple more minutes
As the veg begin to sweat, add salt and each of the ground coriander, cumin and turmeric
When the veg is soft, add the chopped tomatoes
Bring to the boil, check for seasoning and simmer for 15 min
Blend in a high power blender
Gently stew leeks and other chopped onion in a little oil with a teaspoon of fresh thyme until tender
Season to taste
Layer the tomatoes, sweet potato and leeks in a dish and bake in a 350º oven for 10-15 min
Sprinkle fresh cilantro and serve with a leafy salad
Notes
Serves 4-6
You can use bottled chopped tomatoes instead of fresh
This tastes even better warmed up the next day