A really quick and easy recipe, with loads of suggestions for additions and substitutions as well. Again use up what is in your pantry or fridge. Today I’m using sweet potato, yellow and orange peppers, onions, garlic, jalapenos, fresh basil and thyme.  Below are some substitution/addition suggestions if you need them.  I made this to serve with my fish cakes

Substitutions and/or additions to this recipe:
carrots – chopped the same size as the sweet potato
celery – yummy when cooked in this fashion. Don’t overcook, the pieces should be crisp
potatoes – yup!
canned beans – my favorite cannellini, or your favorite – you have to eat it
dried red lentils – they cook really fast but would provide a lovely backdrop to the whole veg pieces
pasta – coz it’s always a comfort food
mixed herbs/spice mixes – peri peri, harissa, herbes de Provence, za ‘atar, sumac, jerk (the seasoning), etc. – a little at first, then add more if desired.

Okay, you get the idea! So cook away my friends. As you can see, this is what I made and served with the curried fish cake recipe. A delightfully satisfying meal. This quantity of ingredients made enough for 2 – 3 meals for 2 people. I’m telling you how to chop the veggies below, but really, as long as you keep everything about the same size, it will be fine.  Great as a side with some meat or fish or as a main with some crusty bread.  As always – enjoy!

1 large sweet potato, cut into 3/4″ dice
1 medium onion, chopped
6 cloves garlic, thinly sliced
1 yellow pepper, cut into similar size as the other veggies
1 orange pepper, cut into similar size as the other veggies
1 large jalapeno, cut into 1cm wide semi-circles
Fresh basil leaves, 1 sprig thyme
olive oil, salt and pepper

Put a pot of water to boil, salt well and cook the pasta as per package directions – al dente please
Drain, reserving about 1/2 cup of the pasta water
In a medium size pot, heat the oil and add the onions, garlic and thyme sprig – saute for 1 minute
Add the sweet potato and jalapeno – season with salt and pepper, stir to mix, cover and reduce the heat, cook for 5 minutes
Add the peppers when the tip of a knife can pierce the surface of the potatoes – you want them partially cooked
Cook the peppers about 4 minutes – by this time the potatoes should be ready – they won’t take long
Toss in the fresh basil leaves – stir through
Taste, season with salt and pepper (or any of the spice mixes you may have used above), some pasta water, taste again