Sunshine in a Bowl: A Zesty Sweet Potato Curry Adventure

Hey there, food lovers! Are you ready for a flavour explosion that's both healthy and incredibly comforting? Then, grab your aprons, because we're about to embark on a culinary journey to the heart of a vibrant, easy-to-make, sweet potato curry!

I don't know about you but as soon as the weather turns a little chilly, I find myself craving something warm, satisfying and maybe just a little bit spicy, and this recipe ticks all those boxes. This isn't just any old curry; it's a celebration of simple ingredients coming together to create something truly special.

Inspired by South Indian flavours, this sweet potato curry is quick enough for a weeknight meal but impressive enough to share with friends. And the best part? It’s a nutritional powerhouse that’ll leave you feeling happy, healthy, and totally satisfied. I love to serve it on fluffy quinoa, sprinkled with fresh coriander and some crunchy toasted cashews for that extra bit of yum!

A Little Bit of Spice, A Whole Lot of Flavour

Let's talk about the magic behind this dish. We start by toasting whole spices in a little olive oil – imagine the intoxicating aromas filling your kitchen! Once the mustard seeds start to pop and the cumin seeds become fragrant, it's time to add the finely diced onion, ginger, and garlic. These aromatics are the foundation of our flavour journey.

Next, we introduce the ground spices – coriander, turmeric, cinnamon, cardamom and a good pinch of black pepper. Be sure to keep the heat low, so you don't burn the spices. Then, in goes the canned plum tomatoes, adding a beautiful tang and body to our curry. Give them a good squash with your spoon or masher, just to speed things up and add some water, and let them simmer until the sauce starts to come together

Finally, the creamy coconut milk joins the party, making the whole dish wonderfully rich and velvety, add in your cubed sweet potatoes and let that all simmer to perfection. Once the sweet potatoes are cooked through, and softened slightly, it's time for the final touches; some chickpeas, a squeeze of fresh lime juice, and maybe a tiny pinch of sugar to balance all of those fabulous flavours.

Recipe

Prep time: 15 minutes Cook time: 45 minutes Serves: 4

Ingredients:

Dry Spices:

• 1 tsp black mustard seeds
• 2 tsp cumin seeds
• ½ tsp hot chili flakes
• 10 dried curry leaves
• 1½ tsp ground coriander
• ½ tsp turmeric
• ½ tsp cinnamon
• ¼ tsp ground cardamom
• A good grind of black pepper
• 1 tsp garam masala, divided

Curry:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• A thumb piece of ginger (2 tbsp very finely diced)
• Approx. 1 tsp fine sea salt, adjust to taste
• 400 g / 14 oz can of peeled plum tomatoes
• 500 g / 17.5 oz sweet potatoes (about 2 medium), peeled and cubed
• 400 g / 14 oz can full-fat coconut milk
• 400 g / 14 oz can chickpeas, drained
• Juice of ½ lime
• A handful of fresh coriander/cilantro, chopped
• Handful of cashews, roughly chopped

Method:

1. Get all your spices ready and place the ground spices (apart from ½ tsp garam masala) into a small bowl.
2. Heat the olive oil in a heavy-bottomed pan over low-medium heat. Add mustard seeds, and wait until they start popping.
3. Add cumin seeds, dry curry leaves, and chili flakes. Fry for a minute, until fragrant.
4. Add chopped onion, sauté gently until soft and lightly caramelised.
5. Add garlic and ginger. Cook for about 2 minutes, stirring often.
6. Reduce the heat and add all the ground spices. Coat everything in the pot and stir frequently for 30-60 seconds.
7. Add canned tomatoes, squash them with a spoon or potato masher. Add one can of water and salt.
8. Simmer until the tomatoes break down and thicken into a sauce. If the pan is looking dry, just add some more water.
9. Meanwhile, peel and cube the sweet potatoes. Heat up a small pan and lightly toast cashews until brown. Set aside to cool then roughly chop them.
10. Add coconut milk and the sweet potato cubes to the pan, let the sauce come to a gentle simmer. Cover and simmer for about 15 minutes – until the sweet potatoes are cooked through.
11. Remove the lid, add drained chickpeas, lime juice and sprinkle over the remaining garam masala.
12. Serve on top of fluffy quinoa or rice, with fresh coriander leaves and toasted cashews.

Tips & Tricks:

• Feel free to adjust the spice level to your liking. Add more chili flakes for extra heat, or a pinch of sugar to balance those fiery flavours.
• If you prefer a smoother sauce, you can blend it before adding the coconut milk.
• Don't have sweet potatoes? Butternut squash or regular potatoes work well as a substitute.
• For extra protein, add some tofu or lentils.

This sweet potato curry isn't just a meal, it's an experience – a burst of flavour, colour and warmth. It’s healthy, nutritious, and delicious – everything you need for those cold winter nights or a light summer supper.

So, what are you waiting for? Get cooking, and don't forget to share your creations with us. Happy eating, everyone!