Bombay Sweet Potatoes
This tangy masala mix of sweet potatoes with a slight crunch of onion and peanuts is as indulgent as it is healthy. It works as an impressive entrée, a tasty side dish or a light meal, and it’s incredibly quick and easy to make.
- 250 gr sweet potato
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 garlic clove
- 1/2 tsp salt
- 1 small chopped onion
- 3 tbsp tandoori paste
- 2 tbsp yoghurt
- 1/2 finely chopped green chilli
- handful roasted peanuts
- coriander for garnishing
- 1/2 lime
- Chop the sweet potatoes into small cubes, then heat the oil in a pan on low heat and add the cumin seeds. When they are brown, add the grated or chopped garlic and let this cook until slightly brown (less than a minute) before adding the sweet potato and salt.
- Stir and let this cook leaving the lid on the pan on low heat for 10-15 minutes until the potatoes are cooked, checking and stirring the potatoes every few minutes.
- While the sweet potato cooking, mix the tandoori paste with yoghurt in a small bowl.
- Now cook the onions in a separate pan with a teaspoon of oil and a pinch of salt.
- When they are slightly brown, pour in the tandoori paste and yoghurt mixture. Stir together and cook for a couple of minutes. The potatoes should now be cooked – you can check if they are soft using a fork or knife.
- Pour the onion, tandoori paste and yoghurt mixture into the sweet potato, add the chopped green chillies and stir together for just a minute. Add chopped or halved peanuts, coriander and a slice of lime when serving.