Hot hot roots with fresh mango and coconut relish

Course Main Dishes Prep Time 30m to 1h Total Time 30m to 1h

Ingredients in this Recipe

1 cinnamon stick, broken in half
1 lime, juice only
1 litre/1¾ pints vegetable stock, or water
1 Scotch bonnet chilli, seeds removed, chopped
1 tsp ground turmeric
100g/3½oz French beans, trimmed, cut in half
1½ tsp ground coriander
2 ripe mangoes, peeled, stones removed, julienned
2 tbsp sunflower oil, or groundnut oil
2 tbsp tomato purée
2 tsp caster sugar
200g/7oz baby spinach leaves, washed
3 onions, peeled, finely chopped
300g/10½oz carrots, peeled, cut into equal sized pieces
300g/10½oz parsnips, peeled, cut into equal sized pieces
300g/10½oz sweet potatoes, peeled, cut into equal sized pieces
4 garlic cloves, peeled, crushed to a paste with the edge of a knife
4 tbsp double cream
400g/14oz small waxy potatoes, halved lengthways
4cm/1½in piece fresh root ginger, peeled, finely chopped or grated
75g/2½oz cashew nuts, crushed, plus extra, chopped, to serve
75g/2½oz desiccated coconut, just covered with boiling water and set aside to soak for 30 minutes
handful fresh mint leaves
pinch soft dark brown sugar
salt and freshly ground black pepper
½ tbsp rum
½ tsp freshly ground black pepper
½ tsp mustard seeds

See Full Recipe at BBC Food