Rainbow Curry 3

• 2 large sweet potatoes, thickly sliced and parboiled
• 1 small swiss chard, medium sliced
• 2 medium carrots, medium sliced
• half an onion, thinly sliced
• 4 sliced peppadew peppers
• half a cup tinned bamboo shoot
• 1 cup canned chick-peas
• oil (for frying)
• 1 cup water
• 1 tablespoon peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon mango achar
• 1 tablespoon veggie instant bouillon granules
• 2 tablespoons pumpkin, pips
• 1 tablespoon sesame seeds
• 1 tablespoon favorite curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 2 teaspoons yellow mustard seeds
• 1 teaspoon ground turmeric
• salt

1. toast spices and seeds in hot oil.
2. add onions stirfry until par cooked.
3. add remaining veggies.
4. stir in veggie stock powder, mango achar, soy sauce and peanut butter.
5. add water and simmer until sweet potato is soft,
6. adding more water if required.
7. stir occasionally to prevent sticking to pot.
8. add salt to taste.
9. serve on a bed of basmati with fruit chutney as a condiment.

sweet potatoes, swiss chard, carrots, onion, peppadew peppers, shoot, chickpeas, oil, water, peanut butter, soy sauce, mango, veggie instant bouillon granules, pumpkin, sesame seeds, favorite curry, garam masala, ground cumin, yellow mustard seeds, ground turmeric, salt

Taken from www.food.com/recipe/rainbow-curry-3-365086 (may not work)