This curry is a soothing dish to serve for those with Vata and Pitta constitutions, new mothers and those recovering/ recuperating / healing… this sweet, heavy and slightly oily curry will comfort, ground and soothe you on an Autumn evening
Ingredients:
2 Cups Gold Sweet Potato
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Black Pepper
Salt to taste
1/4 tsp Tumeric powder
Pinch Chilli flakes/powder
1/4 tsp each Fenugreek seed and Cumin Seed
3-4 curry leaves
1/2 onion chopped
1 clove garlic crushed
2 Cups Water
1/2 Cup Coconut Milk
Method:
Clean and wash the gold sweet potato and cut into cubes. Set a side.
In a pan heat oil or ghee and add onions, cumin and fenugreek seeds, and curry leaves.
When fragrant, add sweet potato. Cook for 1-2 mins, adding splashes of water to stop overheating or burning. Add the spice powders and garlic and stir together for 30 seconds to 1 minute. Add water and bring to the boil.
Top with the coconut milk, partially cover and cook til sweet potatoes are soft but hold their shape.
Serve with sautéed greens and rice/ quinoa
Makes 4-5 servings
