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Spicy Sweet Potatoes Curry

Spicy Sweet Potatoes Curry

bar Spicy Sweet Potatoes Curry

Picture by Werner Van Peppen

Serves 4

600g sweet potatoes, washed
3 tbsp olive oil
1/2 tsp cumin seeds
1 red onion, chopped
3 garlic cloves, chopped
1 green chilli, finely chopped
1 tomato, chopped
1/4 tsp salt
1 tsp lemon juice


Choose a saucepan that will be large enough to hold the sweet potatoes without crowding them. Fill the saucepan with just boiled water, enough to cover the sweet potatoes. Bring to the boil. Then cover the pan and cook for about 15-20 minutes or until just tender on the outside, but resistant in the centre when pierced with a knife. For softer, tender sweet potatoes, cook for 10 minutes further.
Heat a pan and add the oil. To check that the oil is hot enough, tip in a few of the cumin seeds. If they start to splutter, the oil is ready. Add the remaining seeds and fry for a few seconds. Put in the onions and garlic and continue to fry for 5-7 minutes until golden brown. Add the chilli and fry for a minute then mix in the tomato and salt. When the mixture becomes fairly thick, stir in the cooked sweet potatoes and cook for a couple of minutes more. Sprinkle over the lemon juice and serve hot with a dollop of natural unsweetened yogurt and toasted wholemeal pitta breads and a green salad.


(c) 2012

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