Sweet Potato and Coconut Curry

I’ve had dishes similar to this in various restaurants over the past few years, but by far the best came from a small vegetarian place in Soho a few weeks ago.  My friends mother was dining on it and after trying a forkful I was so jealous I became determined to replicate it, a task I believe I was mostly successful in.

The flavours of this dish are very sweet and mild, and work best with just a slight hint of spice coming through underneath.  Likewise, the texture of sweet potato and rice work well with a bit of crunch added to it – I used cashews and would recommend them, but anything similar with a bit of crunch would work very well.  The key here is balancing the sweet creaminess with the acidity needed to bring it to life – that’s where the lime comes in.

Ingredients

  • Sweet Potato
  • Coconut Milk
  • Curry Powder
  • Ground Coriander
  • Chilis
  • Cashew nuts (or something similar with a crunch)
  • Red Onion
  • Crushed Garlic
  • Lime/Lemon
  • Ghee/Butter (or coconut oil to make this dish vegan)

Method

  1. Peel your sweet potato and cut into 3cm cubes or so – big enough that one per bite is plenty.  Boil until a knife can go through with barely any resistance.
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  2. Drain, coat in butter/oil and a sprinkling of salt.  Roast at around 200C until crisp on the outside.
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  3. Finely chop your onion and gently fry in a pan with the butter/coconut oil and a little salt.  Continue until the onion is soft but not browned, then add a clove or two of garlic, a couple of sliced chili peppers and a few teaspoons each of curry powder and ground coriander.   If you’re not sure of ratios, err on the side of caution and you can adjust later.  Fry for a further minute or so.
    DSC01204
  4. Add your coconut milk and stir well.  Bring to a simmer and continue cooking, stirring occasionally, for as long as it takes for your sweet potato to be ready.  Although quite frankly – as with any curry – the longer the better.  You could prepare the gravy side of this dish ahead of time and leave in a slow cooker all day if you were really committed!
    DSC01205
  5. Add the chopped cashews and sweet potato and stir through.
    DSC01207

Serving

Serve with some aromatic rice or some kind of flat-bread and a slice of lime for that extra acidity.  I also reserved some cashews and sweet potato to place on top just so they weren’t lost in the gravy!

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