09 September 2007

Sweet Potato Psuedo-Curry


  • 2 lbs. sweet potato, chop into 1/2" cubes
  • 1 large onion, sliced lengthwise thinly
  • 3-4 medium tomatoes / large can of tomatoes (diced, crushed or whole), diced
  • garam masala
  • cumin
  • salt
  • butter
  • milk
  • yogurt


  • Pre-heat oven to 425 degrees F
  • Place sweet potatoes in baking pan; cover in garam masala and cumin
  • When oven is ready, place pan in oven; bake until charred and slightly softened, and set aside
  • Heat butter in large skillet; add onions and cumin to taste, cook until softening
  • Add tomatoes and milk; cook down to sauce, adding cumin and garam masala to taste
  • Add sweet potatoes and yogurt to thicken sauce; cook until sweet potatoes are softened further, adding yogurt and milk to desired creaminess of sauce, and salt to taste
  • Serve with rice
Verdict: The first of my invented psuedo-curries (dating to my "making it all up as I went along" days in New Cross Gate), this is a long-time stand-by. I always receive comments along the lines of, "I don't think I've ever had sweet potato curry before," which is almost always correct as it's not a common ingredient in Indian cooking, at least as expressed in American restaurants serving Indian food. No, just a post-national bastardization of two of my favorite foods - tomato-based curries and the sweet, sweet, sweet potato.

1 comment:

vdiddle said...

ummmm yummmm! thank you for this post!!! thank you, also, for the dance to M.I.A.!! enough exclamation points?!?!?!