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This sweet potato curry is a Sri Lankan dish which is creamy and aromatic. It is made with coconut milk which softens the heat of the spices.
A common feature of Sri Lankan cuisine is cooked rice, served with a curry of fish, meat or vegetables. It is often accompanied by sambal and pickled vegetables. I suggest tomato and coconut sambal for this recipe.
This curry is cooked with cinnamon which is widely used in Sri Lankan cuisine. Those fragile rolls of cinnamon have much more subtle and sweeter flavour than the dark cassia bark.
Ingredients
- 2 sweet potatoes (about 600g), peeled and cut into 3-4cm cubes
- 1/2 onion, diced
- 2 garlic cloves
- 3cm ginger
- 2 green chillies, deseeded
- 1 tbsp vegetable oil
- 6 fresh curry leaves
- 1 tsp tumeric
- 1 tbsp Madras curry powder
- 400ml can coconut milk
- 1 cinnamon stick
- 2 tsp caster sugar
- 100g roasted cashew nuts
For the sambal:
- 1 tbsp vegetable oil
- 6 fresh curry leaves
- 1/2 onion, diced
- 1/2 tsp chilli powder
- 1/2 tsp salt
- 200g tomatoes, deseeded and skinned, chopped
- 1.5 tbsp tomato puree
- 1 tbsp sugar
- 10g ginger chopped
- 20g dessicated coconut
- 1 green chillies, deseeded, finely chopped
Instructions
- For the sambal, heat a saucepan over low heat. Add oil and curry leaves. Fry for about 10 seconds. Be careful not to burn them. Add onion and cook for 5 mins until softened. Add all remaining ingredients except coconut and green chillies. Simmer for 15 minutes until the sambal has thickened. Transfer to a food processor, and blend to a smooth paste. Mix in the coconut and chillies.
- Mix the sweet potatoes with a little oil, salt and pepper. Roast in a preheated oven at 180°C for 15 minutes. Set aside.
- Blend onion, ginger, garlic and chillies in a food processor to form a smooth paste.
- Heat a saucepan over medium heat. Add oil and curry leaves. Fry for a few seconds. Add the above paste and cook for 5 minutes until fragrant. Add all remaining ingredients except the cashew nuts. Bring to the boil. Then reduce heat and simmer for 15 minutes until the curry thickens.
- Add the sweet potatoes and cook for another 5 minutes. Serve the curry with boiled basmati rice. Garnish with cashew nuts. Top with the tomato and coconut sambal.
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