I am so excited to share today's recipe. It is a brand new recipe that mum and I developed in the last couple of weeks. Today's recipe is for sweet potato curry! Sweet potato and curry? Does that even work? Even we asked this question and the answer is a resounding yes! If you remember from my previous posts, mum does not like many potato dishes with the exception of her favorite potato curry. So I asked her if we could try to make sweet potatoes using that recipe. We tried it and ended up with a super tasty dish that was slightly sweet, salty, spicy, garlicky and warm all at the same time. Mum loved it too along with everyone else in the family. It is a perfect fall dish and a perfect way to use the sweet potatoes that are so abundant this time around. Best of all this dish comes together in minutes!
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This recipe much like others is very simple and exactly like Mum's Favorite Potato Curry. Just peel and dice a couple of sweet potatoes. Heat up oil, add mustard and cumin seeds. Then add onions, garlic, ginger, curry leaves and chilis if using. Cook until aromatic. Add turmeric and garam masala. Add potatoes and salt well. Mix well and cover. Let potatoes brown a bit at the bottom. About five minutes. Add water to help potatoes cook. Water is added to help the potatoes cook. If you think your potatoes will cook just fine without water, it is not necessary to add water. Cook until potatoes are soft and cooked through and the water has cooked off. About 15 minutes. At this point, you can let potatoes brown a bit more at the bottom and get some nice crispy edges. Garnish with some chopped cilantro. Serve hot with fresh rotis.
And there you have it. Mum's New Sweet Potato Curry! I hope you like it as much as she does!
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RECIPE:
Ingredients:
-3 medium sweet potatoes cubed
-2 tbsp olive oil
-1/2 tsp mustard seeds
-1/2 tsp cumin seeds
-1/2 cup diced onions
-1 tbsp crushed garlic
-1 tbsp crushed ginger
-1 tsp crushed Thai chili (optional)
-1/2 tsp turmeric
-1 tsp garam masala
-salt to taste
-1/2 cup water (optional)
-handful of chopped cilantro (optional)
Method:
Peel and cut sweet potatoes.
Heat up oil on medium flame. Add mustard seeds, cumin seeds and let them crackle a bit. Add diced onions. Let edges brown. Add garlic, ginger, chilis and curry leaves if using. Cook until aromatic.
Add potatoes and salt. Mix well. Cover and cook for about five minutes until potatoes start to brown at the bottom.
Add water if needed to help with cooking. Cover and cook until potatoes are soft and cooked thoroughly. Water should be cooked off.
Let potatoes brown once more for a minute or two. Garnish with chopped cilantro.
Serve hot with freshly made rotis!