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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


  1. 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.

  2. 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.

  3. 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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