I’m in love with this beautiful combination: garlic, molasses, soy sauce and balsamic vinegar. You cannot do much wrong with a basis like that.
I love eating completely unprocessed mushrooms from time to time! They’re really nice when cut finely and used sparingly. They give you such amazing energy! Feel free to leave the kale unprocessed, too!
Serves 2. Prep time 25 min.
- 3 cloves of garlic, chopped
- 6 2/3 cups sweet potatoes, roughly cut into cubes
- 4 tsp curry
- 1 tsp (flat) grounded fennel
- salt or miso, tamari or soy sauce
- 1/2 tsp pepper
- 1 tsp chilli flakes
- 2-3 leaves of kale, separated from the stalks and chopped; stalks: finely chopped
- 6 tbsp balsamic vinegar
- 4 tbsp molasses or any other aromatic syrup (maple syrup for example)
- 1 handful of brazil nuts, chopped and ideally soaked
- 1 portobello mushroom, thinly sliced with a sharp knife
Put a pan on high heat. When the pan is hot add the garlic (yes you can do it without oil) and stir until the garlic is gently roasted. Add 1 1/2 glasses of water, the potatoes and the spices, put the lid on and bring to boil (if the Brazil nuts are not soaked add them now). Let simmer on medium heat for 6 min. When the potatoes start to become soft add the kale and 4 tbsp of vinegar. Turn off the heat and cover. After 2 minutes, add 2 tbsp of syrup, let sit another minute and serve with the mushrooms and a mixture of the remaining syrup and vinegar on top. Enjoy!