Vegan sandwich with sweet potato, green bean slaw & kasundi
Serves: 4-6 sandwiches

Chef’s note: Kasundi is an Indian spiced tomato relish, and is very versatile. This recipe will make more than required – but you can pair it with eggs, curry, or other sandwiches. Sandygoodwich also make their own sweet potato crisps and serves them in the sandwich for a crunchy texture. You can make your own, or substitute with a store-bought variation.

For the sweet potato – preheat an oven to 200⁰C. Lightly coat the sweet potato in vegetable oil and season with salt and pepper. Bake on a lined oven tray for 30 minutes, or until soft.

For the tomato kasundi – bring a large pot of water to the boil. Score a cross in the base of each tomato and cut out the eye. Working in batches, blanch the tomatoes in the boiling water for 30 seconds, then immediately refresh under cold water and peel. Roughly chop. Blend the garlic, ginger and mustard seeds together. In a large frypan, toast the dry spices over a low heat until fragrant, then stir through the garlic mixture and fry for a further 3 minutes. Add the chili and sugars, stirring to dissolve. Add the chopped tomatoes and cook for 2-3 hours over a low heat, or until the mixture has thickened. Blend with a stick blender and season with salt and tamarind paste.

For the green bean slaw – top and tail the beans and slice very finely on a deep angle. In a mixing bowl, combine with the lettuce, onion and sesame seeds. Lightly coat with olive oil, and season with lemon juice, salt and pepper.

To serve – mix together the mayonnaise and coconut. Toast the bread and lay out on a board. Spread one slice with coconut mayo, and the other with Kasundi. Add some warm sweet potato and the green bean slaw and combine to make a sandwich.