BOMBAY SWEET POTATOES

The list of spices may seem extravagant, but it sure does sass up those tatties – its oh so worth it. And its a super easy addition to a curry night and would be great with my Aubergine Curry recipe too (self promo).

Ingredients

Prep 10 minutes Cook 30 minutes Serves 4-6 (as side)

1tbsp Coconut Oil or Butter

1tsp Ground Turmeric

1tsp Ground Coriander

1/2 tsp Chilli Powder

1tsp Curry Powder

2tsp Mustard Seeds (Black or/and Yellow)

2 tsp Ground Cumin

2 Cloves Garlic

1 tsp Salt

1/2 cup Water

1 tbsp Tomato Puree

Handful Coriander

2 MediuM sweet potatoes, cubed

Method

ONE. Preheat the oven to 180ºc.

TWO. Heat the oil or butter in an oven-proof pan, over a medium heat.

THREE. Once melted add the spices and cook for 1 minute. Add the garlic and cook for a further minute. You may want to use some water to ensure the spices don’t burn.

FOUR. Add the tomato puree with a little water and season with the salt. Place in your potatoes of choice and stir until they are fully coated.

FIVE. Pop them in the oven for 20 minutes to begin to roast. Remove from the oven and give them all a  gentle press with a spoon. This will break some of the potatoes up a little bit and allow them to crisp up more. Place back in oven for a further 10 minutes.

SIX. Remove from oven (again), sprinkle over some coriander and you’re done.

 

 

TIP:

Use less chilli powder if you aren’t so fond of hot spice and serve with some yogurt.

BOMBAY ROAST POTATOES
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Indian
Serves: 6
Ingredients
  • 1tbsp Coconut Oil or Butter
  • 1tsp Ground Turmeric
  • 1tsp Ground Coriander
  • ½ tsp Chilli Powder
  • 1tsp Curry Powder
  • 2tsp Mustard Seeds (Black or/and Yellow)
  • 2 tsp Ground Cumin
  • 2 Cloves Garlic
  • 1 tsp Salt
  • 1tsp Sugar (no need if using sweet potatoes)
  • ½ cup Water
  • 1 tbsp Tomato Puree
  • Handful Coriander
  • 2 Medium Potatoes or sweet potatoes, cubed
Instructions
  1. Preheat the oven to 180ºc.
  2. Heat the oil or butter in an oven-proof pan, over a medium heat.
  3. Once melted add the spices and cook for 1 minute. Add the garlic and cook for a further minute. You may want to use some water to ensure the spices don't burn.
  4. Add the tomato puree with a little water and season with the salt. Place in your potatoes of choice and stir until they are fully coated.
  5. Pop them in the oven for 20 minutes to begin to roast. Remove from the oven and give them all a gentle press with a spoon. This will break some of the potatoes up a little bit and allow them to crisp up more. Place back in oven for a further 10 minutes.
  6. Remove from oven (again), sprinkle over some coriander and you're done.
  7. TIP: Use less chilli powder if you aren't so fond of hot spice and serve with some yogurt.

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