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This is a recipe adapted from Flavour, one of my favorite cookbooks by Ottolenghi (you may find the original on page 131). I’ve adapted it to our whole food plant-based ways, by taking out the oil and replacing the refined sugar. In addition, I have simplified the process all the while keeping the amazing flavors. While the recipe is for sweet potatoes, I strongly believe you may use other veggies, the sauce is amazing by itself and can be used with cooked beans or lentils, etc. I have used it with cannellini beans before.
I) for Roasting the Sweet potatoes
2) for Tomato, Lime and Cardamom Sauce
4-6 garlic cloves, finely chopped not crushed
2 green chillies, deseeded and finely chopped (adjust the numbers depending on heat)
2-3 shallots (roughly 3.5 oz), finely chopped
1 can of plum tomatoes (14 oz), blitzed in a food processor until smooth
1 tablespoon of tomato paste
1 ½ teaspoon of maple sugar
1 ½ teaspoon of ground cardamom
1 teaspoon of ground cumin
1 cup of water (250 ml)
2 limes: finely zest both to get about 1 teaspoon of zest and 1 tablespoon of juice. Save and cut the rest into wedges to serve later
3) Cashew Sour Cream
1 cup of soaked cashews (overnight or 2 hours in hot water)
¼ teaspoon of salt
1 tablespoon of lemon juice
1 ½ tablespoons of apple cider vinegar
½ to ¾ cup of water (start with ½ and add more if needed)
Put all ingredients in a high- speed blender and blitz until creamy smooth. Add extra water to reach the desired consistency.
