Sweet Potato Curry

Welcome back, Blogger! If you aren't someone who uses Blogger you probably didn't know that it has been out of action for a few days. If you are, you probably also considered jumping ship and moving to WordPress (but I haven't, because I like it here).

So now you can finally get my recipe for sweet potato curry. Trust me, it is a ripper. It takes a little longer than I would usually spend on a dinner, but its quite worth it. I made this on one of those days where nothing goes quite right and you don’t have all the ingredients. News flash: after a year of diligently keeping my cupboards stocked with 400g tins of diced tomatoes, I didn’t have one when I went to cook this; I forgot to add cauliflower to my shopping list; I couldn’t find ground coriander so smashed up some coriander seeds and then when I was looking for cumin, found the ground coriander so added that too; cashews were too expensive so I didn’t top it with cashews - and hopefully Levi doesn’t read this because I neglected to tell him they were in the recipe in case the dish tasted worse in comparison to how good it could have been with the cashews.

If you want to follow the normal recipe, sub the tomato paste and water for 400g tin tomatoes. And if I can make a suggestion - cube the sweet potato quite small, because it will cook faster and you won’t be standing over the pan dying of hunger. I’ve added a lot of options into this recipe, because depending on what you have available, things can be added at a myriad of times. I’ve also not given any measurements for garlic or ginger - go with what you like. I substituted the cauliflower for frozen peas, because they added a bit of colour as well. This is quite a nice, easy dish served on rice, and the leftovers were good for lunch the next day. I’m a little concerned at how much I eat if the recipe is meant to serve 6 and I got 3-4 servings out of it, but it was SO GOOD.

SWEET POTATO CURRY
Serves 4
Total time commitment: 1 hour
From Leon: Naturally Fast Food Book 2

1 onion
Oil
Ginger
Garlic
2 tsp ground coriander
2 tsp ground cumin
1/2-1 tsp cayenne pepper
1 tsp turmeric
1 sachet tomato paste
200ml warm water
4 baby sweet potatoes, peeled and cubed
400g tin coconut milk
Frozen peas

1. Chop the onion and fry in oil for 5 minutes. If you are using minced garlic from a jar (hello, self), add it with the oil; if you’re using *proper* garlic, then add it after the onion has softened a bit. If you’re using *proper* ginger, add that with the garlic; if you are using ground ginger, add that, along with the other spices, about a minute after the *proper* garlic/once the onion has softened.

2. Add the sachet of tomato paste and the warm water/tin of diced tomatoes, and the sweet potato. Cook for 30 minutes, adding water if it seems to be drying out.

3. Add frozen peas (as many as you like) and coconut milk to the pan, put the lid on and simmer for 10 minutes (or until soft). Delicious.