Friday, 18 April 2008

South Indian Okra and Sweet Potato Curry

This was a Jamie Oliver recipe that I found on a Sainsbury's recipe card. I'm not usually a massive Jamie fan but I do appreciate his commitment to causes such as eating free range poultry and of course, the famous school dinners. This recipe was great, thanks to the authentic use of curry leaves and the rich coconut cream.

South Indian Okra and Sweet Potato Curry

1 teapsoon mustard seeds

olive oil

1 onion chopped

2 green chilis deseeded and finely chopped

curry leaves

1/2 teaspoon each of cumin, ground coriander, garam masala

1/4 teaspoon of turmeric, chili powder

1 sweet potato

handful of okra, topped and tailed

handful of sliced tomatoes

handful of frozen peas

1 tin coconut milk

Fry the mustard seeds in the oil until they start to pop and crackle. Add the onion, chilis, curry leaves and spices and fry until the onion is soft. Add the sweet potatoes and brown for a couple of minutes. Add the coconut milk and a little water if necessary and simmer until the sweet potato is cooked. About ten minutes after adding the sweet potato, add the tomato, peas and okra. Continue to simmer and season before serving. I don't think you need to eat rice with this as it is heavy enough as it is.

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