RECIPE :: Sweet potato curry

One of the joys about working at the Centre for Alternative Technologies’ resteraunt was the ability to make a recipe over and over again, allowing me to tweak it a lot more than I do with most of my recipes. The result of this excessive tweaking is a curry that I am very pleased with. The sweet potato breaks down slightly and causes the entire curry to become creamier and richer than I could have hoped for.

Ingredients
Sauce
1tsp of fennel seeds,
1tsp of coriander seeds,
1tsp of cumin seeds,
½ tsp of caraway seeds,
1tsp of paprika,
2tsp of turmeric,
2tsp of fresh lemon juice,
1tsp of ginger juice,
2 cloves of crushed garlic,
1 chilli (finely chopped),
1tsp of salt,
½ tsp of pepper,
2tsp of miso,
200g of coconut cream and
400ml of hot water.

Vegetables
2tbsp of olive oil,
1 onion (finely chopped),
2 peppers (thinly sliced),
1 courgettes (finely sliced into half moons),
500g of sweet potatoes (peeled and diced into 2cm cubes) and
250g of cooked chickpeas.

1 handful of fresh coriander (finely chopped).

Method
1) To make the sauce; dry fry and crush the fennel, coriander, cumin and caraway seeds. Combine the seeds with the rest of the sauce ingredients. Put to one side.
2) To make the vegetables; fry the onion with the olive oil over a medium/low heat for 8 minutes. Add the peppers and courgettes to the onions and fry for a further 4 minutes.
3) Add the sweet potatoes, chickpeas and sauce to the onions and bring to the boil. Lower the heat and simmer for 25 minutes or until the sweet potatoes have softened.
4) Remove from the heat and mix in the coriander.