This African stir fry has a wonderful flavour, which comes from both the sweetness of the carrots and sweet potatoes, but also from the sauce you make to cook the vegetables in.
I used kale instead of the Savoy cabbage and spring greens, as that was what I had in the fridge. It worked really well. I also doubled the recipe for the four of us. The African stir fry was served over quinoa, and I scattered some unsalted natural peanuts over the top.
The recipe is here