Two weeks I bought a bag sweet potatoes from Tesco with ambitions of cooking something tasty and exciting. In the hustle and bustle of the past week, I forgot all about them until they caught my eye when I was looking for something different to eat for dinner. I picked up my new cooking book ‘The Quick Roasting Tin’ and looked for a recipe with sweet potatoes. I found ‘spiced sweet potato curry with peas and coconut milk’ – I had all the ingredients, except for banana shallots, I just used onions.
It is another easy dish to cobble together but I struggled with the cooking times. After thirty minutes, the sweet potato still was not cooked through , so I had the put the mixture back into the oven for another half hour. Then it came out cooked and very mushy. It was however, very very tasty. It’s sweet, coconutty and creamy.
As it was just the two of us there was plenty left over, which made for a nice lunch for me at work the next day. Definitely another to go recipe for the more lazy evenings!
Serves: 2 adults + 2 children
Prep: 10 minutes
Cook: 30 minutes
500g sweet potatoes 🍠, peeled and cut into 1cm cubes
4 banana shallots, peeled and quartered
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
2 tablespoons oil
1 teaspoon sea salt flakes (optional)
1 x 400g tin of coconut milk
300ml boiling water
150g frozen peas, defrosted
100g red lentils
1-2 limes, juice only
A handful of fresh coriander, chopped
Preheat the oven to 210oC fan/230oC/gas 8.
Put everything into the roasting tin, except the coconut milk water, peas and lentils. Mix, then roast for 5 minutes. Add the coconut milk, water, peas and lentils, stir well and cook for a further 25 minutes, until the potatoes are cooked through.
Be careful opening the oven, as this dish will release quite a lot of steam. Once cooked, taste and adjust with lime juice and salt as needed, scatter over fresh coriander and serve hot with rice or flatbreads.
Reference: The Quick Roasting Tin, Rukmini Iyer