1. In a large sauce pan, saute the onion, ginger, green chillies and garlic in oil until onion is transparent. 2. Add 2 tablespoons of the of vegetable stock and the spices to the onions and continue to cook for 3 minutes. 3. Add the sweet potatoes, green beans and red peppers with the remaining stock to the pan. Bring stock to a boil. 4. Reduce to a simmer and cook for 15 minutes or until sweetpotatoes are tender but retain their shape. 5. Add pineapple an cook until warmed. 6. Serve with brown basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
