- serves 4 people
- preparation 15 minutes
- cooking 25 minutes
- difficulty Easy level
Ingredients
- 2 tbsp vegetable oil
- 1 large brown onion, coarsely chopped
- 2 garlic cloves, finely chopped
- 300 g sweet potato, cut into 3 cm pieces
- 300 g peeled pumpkin pieces, cut into 3 cm pieces
- 300 g taro, cut into 2 – 3 cm pieces
- 300 g peeled cassava, cut into 3 cm pieces
- 2 x 400 ml cans coconut milk
- 250 ml (1 cup) vegetable stock, made with 1-2 tbsp vegetable stock powder
- 3 tsp celery salt
- salt and pepper, to taste
- makrut lime leaves, shredded
- banana leaf and steamed rice, to serve
Instructions
- Heat the oil in a heavy-based saucepan over medium heat. Add the onion and stir for 5-6 minutes or until softened. Add the garlic, sweet potato, pumpkin, taro, cassava, coconut milk, stock and celery salt and stir to combine.
- Cover and simmer gently over low heat for about 20 minutes or until the vegetables are tender and the pumpkin is soft enough to thicken the sauce. Season to taste with salt and pepper.
- Place a piece of banana leaf on each plate, spoon over the sop sop, sprinkle with a little lime leaf and extra celery salt and serve with rice on the side.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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