Sweet Potatoes in Coconut Milk
- 675g/1.5lb sweet potatoes
- 3 tbsps coconut oil
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 1 medium onion, finely chopped
- 1 green chilli, chopped
- 2tsps ground coriander
- ½ tsp ground turmeric
- ½-1 tsp chilli powder
- Salt to taste
- 400ml/14oz canned coconut milk
- 175g/5oz frozen garden peas
- The juice of 1 lime
- Pell and cut the sweet potatoes into 2.5cm/1” cubes.
- Heat the coconut oil over a medium-high heat and throw in the mustard and cumin seeds.
- Add the onion and green chilli and cook until the onion is just beginning to brown, reducing the heat slightly.
- Add the ground coriander, turmeric and chilli powder. Cook for about a minute and add the sweet potatoes and salt. Stir until the spices coat them.
- Add the coconut milk and bring it to a gentle boil. Cover the pan and cook until the sweet potatoes are almost tender.
- Add the peas and cook for 5 minutes. Stir in the lime juice and remove from the heat.
Serve with rice or bread.
Recipe created by Gourmand World Award winning cookbook author and food writer, Mridula Baljekar.
- 275g/10oz basmati rice
- 275g/10oz firm tofu
- 4 tbsps rapeseed or light olive oil
- Salt to taste
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp chilli powder
- ¼ tsp ground turmeric
- 5 cm/2” piece of cinnamon stick
- 6 green cardamom pods, bruised
- 6 cloves
- 2 star anise
- 10 black peppercorns
- 2 bay leaves
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 green chilli, chopped (de-seeded if liked)
- Wash the rice in several changes of water and soak it for 20 minutes. Leave it in a colander to drain.
- Drain the tofu and pat dry with absorbent paper. Divide the block into 4 pieces and cut each into four 5cm/2” slices.
- In a non-stick pan, heat half the oil over a medium heat and fry the tofu until lightly browned. Add the salt and sprinkle the spices evenly over. Cook for about a minute, remove from the heat and set aside.
- To cook the rice: Heat the remaining oil over a low heat and add the whole spices. Let them sizzle for 15-20 seconds and add the garlic, ginger and chilli. Fry for a further 2-3 minutes and add the rice and salt to taste. Stir gently until the grains are coated with the spiced oil.
- Pour in 500 ml/18 fl oz warm water and bring it to the boil. Let it boil steadily for about a minute, reduce the heat to low, cover the pan tightly and cook for 7-8 minutes.
- Switch off the heat source, remove the lid and pile the cooked tofu on top reserving a few pieces to garnish. Cover the pan again and let it stand, undisturbed, for 5-6 minutes. Gently mix the rice with a metal spoon (wooden spoon will squash the delicate grains) and serve.
Recipe created by Gourmand World Award winning cookbook author and food writer, Mridula Baljekar