It was a mini Ready Steady Cook challenge. My ingredients consisted of a large sweet potato, a white onion, plus tinned tomatoes and a can of coconut milk from my store cupboard and a wide selection of spices on the shelf.
A sweet potato curry was the answer!
Sweet Potato Curry
1-2 tablespoons vegetable oil
1 medium onion, diced
3 medium sweet potatoes (or 2 large / 4 small)
250 grams tinned chopped tomatoes
400 ml coconut milk
1/2 inch piece ginger, grated
3 cloves garlic
1 teaspoon hot chilli powder
1 teaspoon turmeric
2 teaspoons coriander powder
1/5 teaspoons good quality garam masala
1 teaspoon paprika
Salt and pepper, to season
Note: Cheaper brands of garam masala tend to bulk out more expensive spices such as cardamom, cloves and cinnamon with cheaper ones such as cumin and coriander. It’s easy to make your own garam masala – here’s my mum’s recipe.
Heat vegetable oil in a pan and fry onion until soft.
Add ginger, garlic, chilli and spices and cook for another minute, stirring continuously so spices don’t catch.
Add the tinned tomatoes and coconut milk and mix well.
Once thoroughly combined, add the diced sweet potato and cook on a medium heat until the potato is cooked through; test with a skewer or fork after about 20 minutes.
Add salt and pepper to taste.
Remove from the heat, add the spinach and stir in until wilted.
Serve over basmati rice.
The curry was tasty – I really enjoyed the combination of sweet potatoes and Indian spices.