Australian Veggie bake that you can’t stop at one
1Tbs Olive oil
1 Leek - white part only
1 garlic clove -sliced
500ML Tcc Premium Coconut Milk
2 Thyme sprigs
1/4 tsp Nutmeg
1/4 tsp ground cinnamon
500g frozen spinach
2 sweet potatoes, peeled & thinly sliced
3 TBS nutritional yeast flakes
Preheat oven 180 C
Grease 18cm oven proof dish
Heat oil in a saucepan over medium heat & sauce leek and garlic until brown.
Add coconut milk thyme, nutmeg and cinnamon and heat slowly. Remove from heat just before it boils.
Squeeze all the excess water from the pinch.
Place alternate layers of sweet potato and spinach into the ovenproof dish, adding the coconut mixture halfway. then add the rest of the ingredients and top with yeast flakes, cook for 60mins or until golden and sweet potato is cooked through.
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