One of my favourite vegetables is the humble sweet potato – which tastes the best in this Srilankan-inspired sweet potato curry. Key flavours in this curry come from cinnamon and coconut milk. Srilankan cinnamon is of course the world’s best, and those fragile rolls of cinnamon have a far more subtle flavour than the rough, dark cassia bark we use in India as cinnamon. Easy and quick, this mildly spiced dish is perfect for a summery dinner with rice.
- 3-4 medium sweet potatoes, peeled and cut into 3cms (1 ½ in) pieces, about 500g
- 1 ½ teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1 ¼ cups water
- ½ cup coconut milk Click here to buy
- ¼ teaspoon mustard seeds
- 1 clove garlic, crushed
- 1 green chili, sliced
- 1 onion, chopped fine
- 1 dried red chili
- 1 small cinnamon stick
- 5-10 curry leaves (or 1 bay leaf)
- 2 tomatoes, chopped fine
- 2 tablespoons coconut oil Click here to buy
- Heat coconut oil in another large saucepan on medium heat. Add mustard and stir. When the mustard starts to sizzle, add other tempering ingredients except tomatoes, and cook until onions turn golden brown about 3-4 minutes.
- Add tomatoes to pan. Stir thoroughly and cook for a further minute until tomatoes are soft. About 3-4 minutes.
- Add sweet potatoes, salt, turmeric, coriander and cumin, and water and bring to boil over medium heat.
- Cook until sweet potatoes are firm but soft- about 20 minutes.
- Add coconut milk and bring to boil. Reduce heat and simmer 8-10 minutes until curry is thick.
- Remove from heat and serve with bread, roti, rice or string hoppers.
Critical Ingredients: Green chilies add flavor, but if you don’t have them, just add half a teaspoon of red chili powder to the curry. Same goes for whole red chilies. If you don’t have coriander, leave it out! No one will really notice. It will taste good anyway. If not using coconut oil, use a flavorless oil such as safflower oil.