Tag Archives: Sweet

Sweet Potato Curry with Coconut Milk from Karnataka

Dinner, , , , , , , , , , , , , , , , , , ,

When we lived in India I needed to go to Cochin in Kerala for work. The market research session I was attending didn’t start until the afternoon, so I had the morning to explore Fort Cochin. There amoungst the alleyways I found a tiny little bookshop piled high with books. A wonderful little treasure trove. From that store I bought a South Indian Vegetarian cookbook which I love exploring. This recipe is based on that for Urulaikizhangu Saagu which is a Potato Curry from Karnataka. Using sweet potatoes to make a Sweet Potato Curry gives it a slightly richer flavor (and a few more vitamins), and I skipped the process of making homemade coconut milk, and stuck to a store bought can for convenience. It is truly delicious!

Ingredients

  • 3 large sweet potatoes
  • 1 270ml can coconut milk
  • 2 large onions, finely chopped
  • 2 green chilies, de-seeded and finely chopped
  • 2cm piece of ginger, peeled, grated
  • 2 large tomatoes, chopped
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp salt

Spice paste

  • 1 tsp poppy seeds
  • 3 dried chillies
  • 1 Tbsp Bengal gram or Moong dal
  • 1 Tbsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1 cinnamon stick

Tempering

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp Bengal gram or Moong dal
  • 1 dried chilli
  • 1 sprig curry leaves

Directions

  1. Peel the sweet potatoes. Cut into 1-2cm cubes. Cook in salted, boiling water until tender. Drain and set aside
  2. Grind ingredients for spice paste in a mill accessory on a blender or food processor. Gradually add 2-3 Tbsp to make a paste
  3. Heat some oil in a large frying pan. Add all the Tempeeing ingredients and fry until the mustard seeds start to splutter
  4. Add the onions to the Tempered spices and fry until golden, around 3 minutes
  5. Add green chilies, ginger, tomatoes, turmeric, and salt. Fry for about 2 minutes
  6. Add 1 cup of water and turn up the heat (from 6 to 7 on an induction cooktop). Simmer for 4-5 minutes stirring occasionally
  7. Turn down the heat (to 6 on an Induction cooktop). Mix in the spice paste and sweet potatoes and cook for a further 5 minutes, stirring frequently to ensure all ingredient should are well mixed together and the mixture does not catch on the pan
  8. Pour in the can of Coconut Milk and stir to combine thoroughly. Simmer for a few minutes over a low heat.
  9. Serve with rice, idli, dosa, or roti

Lamb shanks with kumara garlic mash

Dinner, , , , , , , , , , , ,

Lamb shanks with red onion reduction and kumara garlic mash

We have had a great time finding butchers since our move to Auckland and while we are lucky to have a really nice one just around the corner from our house, a trip to Hamilton gave us a reason to stop off at the Pokeno Bacon shop and explore the butchery there. These lamb shanks were one of the delicious cuts of meat that we bought there. Looking forward to the next trip south, and the next excuse to stop off there!

This is a hearty dish that really fits with colder weather. The lamb falls off the bone of the lamb shanks, and the red onion reduction gives a nice hearty sauce that goes well with the lamb shanks, but also the kumara (sweet potato) mash. 

Ingredients

  • 2 lamb shanks
  • 2 Tbsp rice flour
  • Sea salt and pepper
  • 1 tomato (ripe)
  • 4 cloves of garlic, finely sliced
  • 2 Tbsp of olive oil
  • 1 large red onion, chopped
  • 5 Tbsp balsamic vinegar
  • 2 stalks of rosemary
  • 1 cup water
  • 1 large kumara (sweet potato) (500g)
  • 1 whole garlic bulb, cut in half across the bulbs
  • 3 Tbsp of coconut or other milk of your choice

Directions

  1. Heat the oven to 180 degrees celsius
  2. Heat a pot of water. Cut an X in the top of the tomato. Dip the tomato into the boiling water until the skin starts to peel off. Remove from the water and peel the tomato. Cut the tomato into small pieces.
  3. Heat a pan to a medium heat. Add the olive oil and 2 cloves of the sliced garlic. Cook until the garlic is golden. Add the tomato pieces and stir. Break the tomato up using a wooden spoon as it slowly cooks. Turn the heat down and allow the tomato to reduce to 1/3 of the starting amount (about 2 Tbsp). Remove from the heat and set aside.
  4. Put the rice flour into a plastic bag and season well with sea salt and freshly ground black pepper. Add the lamb shanks to the bag and shake the bag to coat the lamb shanks with the flour.
  5. Heat a frying pan with some olive oil in it to a medium heat. Add the lamb shanks to the pan and brown the lamb shanks on all sides. Remove from the pan and set aside.
  6. In the same pan, add the onion. Cook for around 5 minutes until the onion is cooked through and lightly browned. Add the other 2 cloves of chopped garlic and stir for 1 minute more. Add the balsamic vinegar and rosemary stalks and turn up the heat. Allow the balsamic vinegar to reduce for 2 minutes.
  7. Add the reduced tomato paste, and 1 cup of water to the pan. Allow to boil on a moderate heat for 3 minutes until the sauce has reduced and thickened.
  8. Remove the pan from the heat and add the lamb shanks to the pan. Cover the pan and place it in the oven. Cook covered at 180 degrees celsius for 90 minutes.
  9. Remove the pan from the oven and baste the lamb shanks by spooning the sauce over them. Cover the pan again and return it to the oven. Cook for another 45-60 minutes until the lamb is tender and falling off the bone.
  10. Cut the clove of garlic in half through the middle so that all of the garlic cloves have been cut in half. Add them to a roasting dish and place in the same oven as the lamb shanks are cooking in. Cook for around 30 minutes until they are roasted golden. Remove from the oven and set aside
  11. Meanwhile, cut the kumara into large pieces (do not peel it). Boil a pot of water and add the kumara with a little salt to the pot. Boil until the kumara is softened through.
  12. Remove the kumara from the pot and carefully peel the pieces. Add the peeled kumara to a foodprocessor. Remove the garlic from the garlic peel and add it to the foodprocessor. Add around 3 Tbsp of coconut milk and puree the kumara and garlic to a smooth paste. Add a little more coconut milk if required to get it to the desired consistency.
  13. Place the garlic kumara mash in the middle of the plate. Top with the lamb shank and some of the onion sauce.
  14. Serve with greens (we served it with pan fried asparagus with sesame seeds, but green beans or a salad would also be nice).

Music to go with it…
Listen on Spotify: Blur – The Magic Whip

Sweet Potatoes

Glossary, , ,

Sweet potato

The sweet potato is an edible tuberous root that is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. It is only distantly related to the potato and does not belong to the nightshade family. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.

The origin and domestication of sweet potato is thought to be in either Central America or South America. In Central America, sweet potatoes were domesticated at least 5,000 years ago. In South America, Peruvian sweet potato remnants dating as far back as 8000 BC have been found.

In New Zealand the sweet potato is known by the Maori name of Kumara, while in parts of North America it is referred to as “yams” although sweet potatoes are botanically quite distinct from yams.

Shakarkandi Gobi – Indian sweet potato and cauliflower

Dinner, , , , , , , , , ,

Aloo Shakarkandi

During our time living in India we became really big fans of Indian food. One of the greatest parts of traveling there was tasting all the different types of food around the country. In India this is normally made with potatoes, but we have substituted them for sweet potatoes in this dish for the extra nutrition.

Ingredients

  • 400g cauliflower, cut into portions / florets
  • 300g sweet potato, peeled and cu into 3cm chips
  • coconut oil
  • pinch of asafoetida
  • 1/2 tsp cumin seeds
  • 3cm fresh ginger, peeled and grated
  • 1/2 large green chilli, finely chopped
  • 1/4 tsp tumeric
  • 1/4 tsp chilli powder
  • pinch of salt
  • 1/2 tsp garam masala
  • 1/4 tsp amchur (mango powder)
  • handful of fresh coriander, roughly chopped
  • 120ml water

Directions

  1. Heat 1 Tbsp of coconut oil in a large frying pan over a high heat. Add the asafoetida, cumin seeds, ginger, chilli and turmeric. Mix and fry for a few seconds.
  2. Add cauliflower, sweet potato, water, and salt, cover and cook on a medium high heat until the water is evaporated. This will take about 10 minutes. Stir once in a while to avoid it catching on the bottom of the pan.
  3. Check that the sweet potatoes are cooked through. If they are not you may need to cook them for a little while longer, and add a little more water to create the steam to cook them in.
  4. Add the garam masala, coriander and mango powder. Mix and serve.
  5. Can be served as a side dish with Chicken Cardamon Curry with Papaya or another curry dish.

Music to go with it…
Listen on Spotify: The War on Drugs – Lost in the Dream

 

 

Sweet Potato cakes with Mango Passionfruit Salsa

Snacks, , , , , ,

sweet potato cakes with mango passionfruit salsa

These sweet potato rostis (cakes), use easily sourced ingredients to make a delicious snack. Serve topped with Mango Passionfruit Salsa for a delicious mid afternoon snack or pre-dinner canape.

Ingredients

  • 500g sweet potatoes
  • 1 small (red) onion
  • 2 eggs (separate the yolks and whites)
  • 1 tsp salt
  • 4 spring onions, finely chopped
  • 1 Tbsp sweet potato flour
  • 1 medium red chilli pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 Tbsp ghee
  • freshly ground black pepper
  • coconut oil for cooking

Directions

  1. Grate the sweet potatoes. Put the grated sweet potatoes into a tea towel and squeeze out as much of the juice as possible. They need to be dry for making the cakes.
  2. Retain the sweet potato liquid in a bowl. Let it sit for a few minutes until the starch and water separate. Retain the starch, but drain the water away.
  3. Put the sweet potato, onion, egg yolks, salt, pepper, starch, spring onions, ghee, chilli and garlic in a bowl and mix well.
  4. Beat the egg whites until peaks form and fold gently into the sweet potato mixture.
  5. Heat some coconut oil in a pan. Spoon in the mixture and press down with a wooden spoon to form cakes that are approximately 10cm round, and 1/2 cm thick.
  6. Fry the little cakes for about 4 minutes on each side or until crispy.
  7. Serve topped with Mango Passionfruit Salsa

Music to go with it…
Listen on Spotify: Hospitality – Trouble

 

 

 

Sweet Potato Rosti with Fried Egg and Avocado

Breakfast, Lunch and Light Meals, , , , , , , , , , ,

Sweet potato hash with fried egg, avocado and parmaham

This sweet potato (kumara) rosti has become a firm favorite in our home as a light meal for either lunch or breakfast. It is substantial enough to be filling, but easy enough to make that it has become one of our “tried and true” fall back recipes when we don’t really feel like deciding what to cook. Let’s face it, we all have those moment sometimes.

Ingredients

  • 2 large sweet potatoes peeled and grated
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp pimenton / smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • ghee to cook
  • 4 eggs
  • slices of parma ham or bacon
  • fresh mint, chopped
  • 3 spring onions, chopped
  • few fresh thyme sprigs
  • olive oil or avocado oil to garnish
  • 1 fresh avocado, sliced, chopped in chunks
  • rocket leaves
  • A pan that can also be put into the oven to grill

Directions

  1. Heat the grill to 220 degrees celsius (circo-roast on our oven – uses top and bottom element)
  2. Place the grated sweet potato in a tea towel and wring strongly to remove the excess water.
  3. Combine the sweet potato, onions, garlic, paprika, dried herbs, salt and pepper in a bowl and stir to combine. Add two of the eggs and stir to combine.
  4. Cook the parma ham in the oven at 200C for 10 minutes until crispy.
  5. Add a little ghee in a pan and add enough of the sweet potato mixture to the pan to cover the bottom. Press down the rosti to form a cake with the back of a spoon. Cook for 5-10 minutes until the edges start to appear golden.
  6. Place the pan in the oven under the grill and cook for around 8 minutes until the top becomes crispy
  7. In the meantime fry an egg
  8. When the sweet potato is ready transfer to a plate. Place an egg on top, sprinkle with fresh herbs, spring onion, avocado, and the parma ham. Sprinkle with a little olive or avocado oil.
  9. Serve with a sprinkle of extra salt and pepper and some rocket leaves.

About Sweet Potatoes:
The sweet potato is an edible tuberous root that is long and tapered, with a smooth skin whose color ranges between yellow, orange, red, brown, purple, and beige. It is only distantly related to the potato and does not belong to the nightshade family. Its flesh ranges from beige through white, red, pink, violet, yellow, orange, and purple. Sweet potato varieties with white or pale yellow flesh are less sweet and moist than those with red, pink or orange flesh.

The origin and domestication of sweet potato is thought to be in either Central America or South America. In Central America, sweet potatoes were domesticated at least 5,000 years ago. In South America, Peruvian sweet potato remnants dating as far back as 8000 BC have been found. In New Zealand the sweet potato is known by the Maori name of Kumara, while in parts of North America it is referred to as “yams” although Sweet potatoes are botanically quite distinct from yams.

Music to go with it…
Listen on Spotify: Marissa Nadler – July

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Sweet Potato Leaves in Coconut Sauce

Dinner, , , , , , , ,

Sweet potato leaves in coconut sauce

Sweet potato leaves are not a very common ingredient to find outside Asia. Try looking for them at your Asian food stores, otherwise you can substitute for spinach in this recipe.

Ingredients

  • 400 gr sweet potato leaves
  • 1 red onion, finely sliced
  • 3 garlic cloves, finely chopped
  • 3 cm fresh ginger, chopped or grated
  • 1 tsp ground fenugreek
  • 2 tbsp coconut aminos
  • Salt and pepper
  • Handful of kaffir lime leaves, shredded
  • 400 ml coconut milk
  • 200 ml water
  • Coconut oil

Directions

  1. Cut of the stems of the sweet potato leaves.
  2. Wash the leaves and steam the leaves with a small splash of water for 1 minute.
  3. Transfer the leaves to a bowl of ice cold water to stop the leaves from cooking.
  4. Drain the leaves and set aside.
  5. Heat the coconut oil in a frying pan and fry the onion, garlic, ginger and lime leaves for a couple of minutes until fragrant.
  6. Add the fenugreek and fry for another minute.
  7. Season with the coconut amines and add the coconut milk and water.
  8. Add the sweet potato leaves and simmer until the sauce has thickened a little.
  9. Season with salt and pepper and serve with coconut rice or rice.

About sweet potato leaves
Sweet potato leaves are primarily eaten in Asia and Africa, but can be found further afield in Asian food stores or sometimes in your supermarket. They can be substituted with Spinach where you are unable to find sweet potato leaves.

Music to go with it…
Listen on Spotify: Zee Avi – Zee Avi