Keeps in the fridge in an air-tight container for up to 5 days
Oil, rice bran
Heat in a large saucepan over medium heat.
Onion, thinly sliced
Garlic, thinly sliced
Ginger, thinly sliced
Add to pan and sauté until lightly golden, about 8 minutes.
Sweet potato, chopped into 1" / 2.5 cm cubes
Carrots, roughly chopped
Add to pan. Cover and bring to boil.
Reduce heat and simmer for 15 minutes.
Coriander, fresh, roughly chopped
(Optional) Black pepper, freshly cracked (see note)
Add to pan, cover and allow to simmer for at least 30 minutes.
Caution: hot! Process, in batches, to a fine purée using a stick blender, about 3 minutes.
Sesame seeds, lightly ground
Coriander leaves, chopped (optional)
Original: 2014. Adapted: 2014.
When processing the purée in step 6, allow the mixture to cool slightly if using a blender and work in batches if your blender is not large enough to hold all the liquid comfortably with room to spare. It will take around 2 minutes to achieve the right consistency.
B The ginger and pepper can make the dish boldly peppery. Consider leaving it out if your serving to guests.
We have made a modernist version of this with great success. We simply combined everything in sous vide bags, except the water, and cooked at 85°C / 185°F for 1 hour 30 minutes—no sauté B. We then added boiling water to the blender and processed for two minutes. In the domestic setting, we had to use four bags and blend in two batches. The flavours were lovely and clean, thought the pepperyness of the dish was pronounced. This would come from the ginger and the black pepper. It was not a bad thing—we liked it—but it might not be to everyone’s taste. We’ve modified the ingredient specification with an ‘(Optional)’ tag to remind us of this effect.
D We use all parts of the coriander in this dish—leaves, stem and root. They are all great. We often use the root and lower stem because these parts of the coriander are often discarded.
Prepare the vegetables and store in an air-tight container in the fridge until required.