I’ve not baked one of Frugal Feeding’s concoctions in a long while but have had this recipe starred in Google Reader (RIP) for an even longer while. The original recipe calls for such things as fresh coriander, a mortar and pestle, and a food processor, which respectively I wouldn’t have used all of if I’d bought, don’t have, and couldn’t be bothered getting out of the cupboard. Even with all the substitutes I made, however, it was very tasty – and I also added some sultanas and coconut, both of which I feel no curry should be without.
2 large sweet potatoes, peeled and cubed
1 large onion, finely chopped
1 large / 2 medium cloves of garlic
1 knob of ginger, thumb-sized
1.5 tbsp lime juice / the juice of 1 lime
½ tsp crushed chilli flakes
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp generic curry powder / 6-7 ground cardamom pods
150ml single cream
Mushrooms if desired
2 tbsp ground almonds
1 tbsp desiccated coconut
- Toss the sweet potatoes in some oil and bake at 180oC for 10-15 minutes until slightly browned around the edges and soft in the middle
- While this is cooking, soften the onion with some oil in a large pan over a low heat
- While these are both cooking, peel and grate the ginger and garlic using the smaller bit of the grater. Mix in with the lime juice and the spices. Stir in with the onions. Add water if necessary to stop the mix drying up.
- When the sweet potatoes are ready, add to the pan along with the cream, almonds, coconut, mushrooms, and 300ml of water.
- Simmer for 5 minutes then serve with rice or chapattis.