Sweet potato bhuna masala
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Something for the Weekend
Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.
Method
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Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for a minute until they are fragrant. Grind the spices in a pestle and mortar to a fine powder.
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Heat the vegetable oil in a large frying pan over a low heat. Fry the onion for 18-20 minutes, or until golden-brown and caramelised.Add the garlic, ginger, ground spices, curry powder, chilli powder and cinammon stick to the onions and cook for a further 5 minutes.
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Add the tomatoes, coconut milk and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp cardamom pods, seeds only
- 1 tbsp vegetable oil
- 1 red onion, sliced
- 2 garlic cloves, sliced
- 2.5cm/1in piece ginger, chopped
- 1 tsp curry powder
- 1 tsp chilli powder
- cinnamon stick
- 200g/7oz fresh tomatoes, chopped
- 150ml/5fl oz light coconut milk
- 450g/1lb sweet potato, diced
- 200g/7oz fresh or frozen peas
To serve
- basmati rice
- 1 tbsp mango chutney
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