Sweet Potato and Brazil Nut Curry
There are very few countries in the world where vegetarian food is as important as it is in Asia. The Buddhist culture of many Asian regions means that lots of people often choose vegetarian food over meat-based meals and this curry makes a great veggie alternative to the lamb rendang on page 74 of my book. If you have any leftovers, take them to work to eat with pitta bread for lunch, or blitz them with a drained can of chickpeas and stir in a little sour cream or crème fraîche. This is a great curry to serve on a flatbread, which will mop up all the juices, but you can easily serve it with a bowl of steaming rice.
|500g||sweet potatoes, peeled and chopped into chunks|
|1 tbsp||rice bran oil or vegetable oil|
|2||small red onions, peeled and chopped into large dice|
|3cm||piece of fresh ginger, peeled and finely chopped|
|5 cloves||of garlic, peeled and finely chopped|
|1||red pepper, deseeded and chopped into 2cm pieces|
|½ tbsp||ground cinnamon|
|½ tbsp||Chinese five spice|
|½ tbsp||ground turmeric|
|1 tsp||chilli powder|
|200ml||light coconut milk|
|1 tbsp||dark soy sauce|
|1 tbsp||light soy sauce|
|3 tbsp||desiccated coconut|
|50g||Brazil nuts, roughly chopped|
|400g||cooked white rice, to serve|
|4 tbsp||fat-free Greek yoghurt, to serve|
|1 tbsp||fresh coriander leaves, to serve|
Place the sweet potato in a large pan of water, bring to the boil and cook for about 10-15 minutes until tender. Drain well.
Heat the oil in a wok over a medium to high heat. When hot, tumble in the onions, ginger, garlic and red pepper. Fry for 2 minutes, stirring often, before sprinkling in all the spices. Continue to fry for a further 30 seconds to lightly cook the spices. Add the coconut milk and give the mixture a stir.
Add a splash of water to loosen the ingredients, then tip in the cooked sweet potato and stir to combine and warm through.
Gently stir in both of the soy sauces, the desiccated coconut and the chopped Brazil nuts. Serve the curry topped with Greek yoghurt and chopped coriander.