1x large Sweet Potato, peeled and chopped in medium sized chunks, boiled until soft
1x large Choko, peeled, seed removed, chopped into cubes
3x medium sized Tomatoes, skin removed, finely chopped
1 large Onion, finely diced
4 cloves of Garlic, finely diced (because I love garlic, but you could use 1/2 teaspoon of Asafoetida/Hing)
1 teaspoon of ground Ginger
1/2 teaspoon of Mustard Seeds
10-12 Curry leaves
1 teaspoon of smokey Paprika
1 tablespoon of Coriander powder
1 teaspoon of Cumin powder
1/2 teaspoon of Turmeric powder
1 teaspoon of ground Black Pepper
salt to taste
1 1/2 tablespoons Ghee or Coconut oil (or both)
chopped fresh Coriander leaves for garnish
steamed basmati rice to serve
– Heat oil in a pot/fry pan, add the mustard seeds and cook until they start to pop.
– Add curry leaves and stir fry for a minute while the flavours infuse into the oil.
– Add the onions and sauté until they turn translucent, add the garlic and cook until onions are light golden brown.
– Add all the spices and stir to combine, allow the spices to heat through, but not to burn.
– Add the Choko, cook stirring frequently for about 5-10 minutes, if the mix is very dry add a little water.
– Add the tomatoes and stir fry until the oil starts to separate and the tomatoes have collapsed into deliciousness
– Add the Sweet Potato and combine. Keep covered with a lid on low heat, simmer for 5 mins
– Check the Choko has softened, if it is still firm/hard replace the lid and check again in 5 mins.
– Remove lid, allow to simmer, stirring occasionally, until the curry has reached your desired consistency.
– Serve onto plate or bowls over the top of fluffy steamed basmati rice, garnish with fresh coriander.
I hope you try out this recipe and have fun with it. Don’t be afraid to substitute. Pumpkin & Zucchini would have a similar flavour and would be delicious!
– Cass xo –