We often partner this creamy, coconut curry with a simple pea pilau – it adds a flash of colour and is fragrant without being overpowering, though the curry has more than enough flavour to serve with plain rice if you prefer. We also like to serve it with garlic roti’s and tomato and coconut sambal. The roti’s require surprisingly little effort to prepare and the mild, fresh flavours of the samba bring a lovely acidic punch to the plate.
3 large potatoes, peeled and cut into 4cm chunks
1 large onion, diced
5cm piece of fresh root ginger, peeled and chopped
3 garlic cloves
2 green chillies, trimmed and chopped
12 fresh or frozen curry leaves
2 teaspoons ground turmeric
1 cinnamon stick
1 tablespoon Madras curry powder
1 x 400ml cans coconut cream
100g creamed coconut
1 tablespoon caster sugar
300g basmati rise, washed thoroughly and strained
400ml boiling water
250g roasted cashew buts, to garnish
Preheat the oven to 200°C/fan 180°C/Gas Mark 6.
Drizzle a little vegetable oil on to the base of a roasting tin.
Add the sweet potato pieces, season with salt and mix together thoroughly.
Roast for 15 minutes, until cooked through, and set aside.
Blend the onion, ginger, garlic and chillies together in a food processor to form a smooth paste.
Heat a splash of oil in a large saucepan, cover with boiling water, bring back to the boil and simmer, covered for 10-12 minutes until the water has evaporated and the rice is tender.
meanwhile, stir the cooked sweet potato into the curry and cook for a further 6-8 minutes until heated through. Spoon the curry into bowls, garnish with roasted cashew nuts and serve with the rice.
You can also serve with Garlic Rotis and Tomato and Coconut Sambal featured in our book.
Buy the Mildred’s Vegetarian Cookbook here!