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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Spiced Sweet Potato Curry with Peas and Coconut Milk
Introduction from Rukmini Iyer
This curry is a real crowd-pleaser, with just a little bit of spice for flavour, and plenty of sweetness from the potatoes and peas. If your family likes mushrooms, consider adding a packet of quartered ordinary mushrooms for an added vegetable. A lovely, warming dish.
Ingredients
Method
Preheat the oven to 210°C fan/230°C/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 the fresh coriander and serve hot with rice or flatbreads.
CHANGE IT UP: For adults, add 1 teaspoon of chilli powder when you roast the sweet potatoes, or finely chopped fresh red chilli at the end.
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From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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