Posts Tagged ‘Sweet Potato’

Chana Daal Curry

March 18, 2009 Leave a comment

We went to the Indian spice shop at the bottom of the street for an overdue nosey. The keen eyed and generally awesome Kerri spotted bags of Chana Daal . . . I’ve been going on about it for an age (since I read this article) and we’ve trawled various cities in search of the stuff. I also got some amchur and black mustard seeds to add to my arsenal of spices. <3


  • 2 medium onions
  • 1 tbsp chopped ginger
  • 6 cloves of garlic
  • 1 green finger chilli
  • 1 potato
  • 2 carrots
  • 1 sweet potato
  • 1 green pepper
  • 150g chana daal
  • 1 can of chopped tomatoes
  • 500ml vegetable stock
  • 2 tbsp vegetable ghee
  • 1 tsp black mustard seed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1tsp dried chopped fenugreek leaves (or ½ tsp fenugreek powder)
  • 1 tsp amchur (dried green mango powder)
  • ½ tsp cayenne pepper
  • 2 large pinches of salt


Finely chop the garlic, ginger and chilli (or use a tablespoon of the green paste) and roughly chop the onions. Heat the ghee (or 4 tbsp of oil) in a stir-fry pan and add the mustard seeds. Once they start to pop add the onions and fry off for 5-7 minutes on a medium-high heat. Add the garlic, ginger and chilli and fry for a further 5 minutes.

Add the remaining spices and one large pinch of salt and stir. Reduce the heat to medium after 3-5 minutes. If the mixture is becoming too dry or catching then add small quantities of water. Chop the carrots, sweet potato, potato and green pepper and add to the pan. Stir well to coat with spices.

Wash the chana daal well, add to the pan and stir in. After 5 minutes add half the can of tomatoes and stir. Add the remaining tomatoes when the first lot starts to simmer. Add the second large pinch of salt.

Add the stock in two batches making sure the pan returns to the boil between each. Simmer on a medium heat for 45 minutes to an hour until the chana daal is tender. Add small amounts of water if the sauce becomes too dry during cooking.

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February 6, 2008 Leave a comment

This is another staple favourite; lentils and vegetables combine to create a sumptuous orange curry bursting with flavour and goodness!


  • 140g red lentils
  • 1 large onion
  • 1 sweet potato
  • 1 large carrot
  • 1 small head of broccoli
  • 1 orange or yellow pepper
  • 1 tbsp green paste
  • 1 tbsp masala mix
  • 1 tbsp lemon juice
  • 1 can of chopped tomatoes
  • 650ml of vegetable stock
  • 1 tbsp tomato purée
  • 1 large pinch of sea salt


Chop the onion and soften in a pan over a medium-high heat in 4-6 tbsp of olive oil. Once the onion loses its colour, add the salt and green paste and fry off for a few minutes. Next, add the masala mix and lemon juice and fry for a further 4-5 minutes (add small amounts of water if the mixture starts to catch). Add the chopped tomatoes and simmer briskly for 10-15 minutes until the mixture begins to thicken nicely.

Mix the stock and add the purée to it. Add a third to the pan and stir in the (washed and soaked) lentils. Return to simmer while peeling and chopping the vegetables into equal sized chunks. Add the carrots and sweet potato and another third of the stock. After 5 minutes of simmering add the remaining vegetables and stock.

Keep simmering briskly for 15-20 minutes, then reduce the heat to a gentle simmer and allow to “sauce up” (roughly another 30 minutes). It’s ready when suitably saucy and the sweet potato and carrots are cooked to taste. If it becomes too dry during this phase add small amounts of water to maintain the desired consistency. The lentils will absorb quite a bit of liquid during the reducing phase of cooking.

Roast Vegetable Casserole

December 12, 2007 Leave a comment

Winter draws in and a wee winter warmer of root veg keeps out the cold nicely!


  • 2 sweet potatoes
  • 1 carrot
  • 1 parsnip
  • 2 sticks of celery
  • 2 spring onions
  • 6 brussel sprouts
  • 4 cloves of garlic (preferably smoked)
  • ½ a small onion
  • 1 tbsp of honey
  • A large pinch of pimento powder
  • A small pinch of cayenne
  • A large pinch of ground black pepper
  • 100ml olive oil
  • 100ml boiling water


Peel and crush the garlic, finely chop the onion and combine with the pimento, cayenne, pepper and olive oil. Stir well and set aside.

Preheat the oven to 180°C. Peel and chop the remaining vegetables to roughly the same size (1cm chunks).

Heat a pan over a med-high heat and pour in the olive oil mixture and, when it starts to fry, toss in the root veg and stir. Add the remainder of the veg after a 2-3 minutes. Dissolve the honey in the boiling water and pour into the pan after 3-4 minutes.

Preheat a casserole large enough for all the vegetables in the the oven. Pour the contents of the pan into the casseole and roast in the oven for 30-40 minutes until nicely browned on top.

Aubergine and Sweet Potato Curry

May 6, 2007 Leave a comment

I had a hankering for some aubergine and had a sweet potato in the cupboard so I decided to combine the two to make what turned out to be a very tasty dish.


  • 1small onion
  • 1medium sweet potato
  • 1large purple aubergine
  • 1tbsp of curry paste
  • 1tsp mustard seeds
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 1tsp turmeric powder
  • A can of chopped tomatoes


Slice the aubergine in 1cm thick slices and quarter each slice. Put in a bowl and cover liberally in 3-4 large pinches of coarse salt crystals. Leave aside for at least 30 minutes to draw the moisture out.

Peel the sweet potato and cut length-wise into quarters, then slice into ~2cm chunks and add to a pan with enough cold water to just cover it. Bring to the boil and simmer gently until just soft enough to mash. Drain, mash and set aside.

Lift the aubergine pieces out of the bowl and rinse in some cold water. Dry with kitchen roll and gently pressing down on each piece to draw the moisture out.

Heat a pan with 3-4 tbsp of olive oil over a med-high heat. Add the aubergine and fry until the aubergine goes flabby and light brown in colour. Lift out the aubergine pieces and place on some kitchen roll.

Add the mustard seeds followed by the finely chopped onion once the seeds start popping. When the onion starts to lose its colour, add the curry paste. You may need to start adding little amounts of water as it fries off. Add the spices and another splash of water, if needed.

Add the aubergine and get them nicely coated. Once the aubergine has combined well with the paste, stir in the sweet potato mash. Add the tomatoes in two or three batches in order to not lose too much heat in one go. Add some more water now to have a little more liquid to achieve a good consistency. Allow to simmer for 10-15 mins and serve when thickened as desired.

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